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Quinoa with Sun-Dried Tomatoes and Pesto

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 Time 20 minutes
Total Time 50 minutes
Servings 8 servings, about ¾ cup each
Calories 201 kcal
Author Rebecca Pardess

Ingredients

  • ½ cup sun-dried tomatoes
  • Hot water
  • 1 cup packed fresh basil leaves
  • ¼ cup hemp seeds or coarsely chopped walnuts
  • 2 cloves garlic chopped
  • ½ tsp. nutritional yeast
  • ¼ tsp. sea salt or Himalayan salt
  • ¼ tsp. ground black pepper
  • 1 Tbsp. water
  • 2 Tbsp. extra-virgin olive oil
  • 4 cups cooked quinoa
  • 2 cups fresh baby spinach

Instructions

  1. Soak sun-dried tomatoes in water for 30 minutes. Drain well; slice thinly. Set aside.
  2. To make pesto, place basil, hemp seeds, garlic, yeast, salt, pepper, and water in a food processor (or blender). Pulse until coarsely ground.
  3. Slowly add oil. Blend until smooth (or until desired consistency is reached). Set aside.
  4. 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.