This Quinoa with Sun-Dried Tomatoes and Pesto recipe is a bowl of superfood that tastes incredible made with hemp seeds, fresh baby spinach, and basil.
Course
Main Course
Cuisine
Italian
Keyword
quinoa with sun-dried tomatoes
Prep Time20minutes
Total Time50minutes
Servings8servings, about ¾ cup each
Calories201kcal
AuthorRebecca Pardess
Ingredients
½cupsun-dried tomatoes
Hot water
1cuppacked fresh basil leaves
¼cuphemp seedsor coarsely chopped walnuts
2clovesgarlicchopped
½tsp. nutritional yeast
¼tsp. sea salt or Himalayan salt
¼tsp. ground black pepper
1Tbsp. water
2Tbsp. extra-virgin olive oil
4cupscooked quinoa
2cupsfresh baby spinach
Instructions
Soak sun-dried tomatoes in water for 30 minutes. Drain well; slice thinly. Set aside.
To make pesto, place basil, hemp seeds, garlic, yeast, salt, pepper, and water in a food processor (or blender). Pulse until coarsely ground.
Slowly add oil. Blend until smooth (or until desired consistency is reached). Set aside.
Combine quinoa, sun-dried tomatoes, pesto, and spinach in a large serving bowl; toss gently to blend.
Recipe Notes
The Nutrition Facts box below provides estimated nutritional information for this recipe.