Quinoa with Secret Pesto and Sun-dried Tomatoes

Quinoa with Secret Pesto and Sun-dried Tomatoes

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Over the past six months, I’ve cooked this quinoa-pesto dish a handful of times and am constantly being asked for the recipe.  It’s true that it is super tasty and a very satisfying meal.  On top of the fact that it is always a hit, it has an ingredients list that is focused on using five different superfoods, thus, doing a body good is an understatement.

Superfoods are foods that are highly dense in nutrients.  Essentially, they give you the most amount of nutrients in the least amount of calories and are the complete opposite of an empty, overly-processed calorie.  The five superfoods in this dish include: quinoa, basil, hemp seeds, wheatgrass powder, and spinach.  Some of these more unusual ingredients like hemp seeds, EFA Oil and wheatgrass powder can be found at specialty grocery stores, Whole Foods and of course, online.    Typically when I make this, I double the pesto recipe and freeze a batch to use a couple weeks later.  However, if you are ever in a jam and short on time or ingredients, you can always pick up some fresh pesto at the store and use it as a substitute for the pesto this recipe encourages.

This recipe was found in Julia Morris’ cookbook, Superfood Kitchen.  If you find you like this dish, I totally recommend you check out her cookbook for more inspiring superfood recipes.

Enjoy and I hope you like this as much as I do!

Ingredients:

1/2 cup (packed) sun-dried tomatoes

2 cups (packed) chopped fresh basil

1/2 cup hemp seeds

1/3 cup EFA oil

1/3 cup olive oil

1 teaspoon freeze-dried wheatgrass powder

1 teaspoon nutritional yeast

3/4 teaspoon sea salt

1 tablespoon minced garlic

4 cups cooked quinoa

2 cups (packed) baby spinach, cut extra thin

Directions:

Soak the sun-dried tomatoes in hot water for 30 minutes or until soft.  Thinly slice.

Use a food processor to blend the basil, hemp seeds, both oils, wheatgrass powder, nutritional yeast, sea salt, and garlic into a pesto sauce.

In a large bowl, toss some of the pesto (use as much as desired) with the quinoa, sun-dried tomatoes,  and spinach.  Serve cold or gently heat.

 

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