A tasty pesto sauce with some very nutritious secrets, this recipe is a superfood twist on classic Italian cuisine.

Quinoa With Pesto and Sun-Dried Tomatoes [Vegan]

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Serves

4 - 6

Ingredients

  • ½ cup (packed) sun-dried tomatoes
  • 2 cups (packed) chopped fresh basil
  • ½ cup hemp seeds
  • 1⁄3 cup EFA Oil (like hemp oil, flax oil, or a blend)
  • 1⁄3 cup olive oil
  • 1 teaspoon freeze-dried wheatgrass powder (optional)
  • 1 teaspoon nutritional yeast
  • ¾ teaspoon sea salt
  • 1 tablespoon minced garlic
  • 4 cups cooked quinoa
  • 2 cups (packed) baby spinach, cut into chiffonade (aka extra thin)

Preparation

  1. Soak the sun-dried tomatoes in some hot water for 30 minutes or until soft. Slice thinly.
  2. 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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About The Author

Julie Morris, Natural Food Chef

See My Recipes

Julie Morris is a Los Angeles-based natural food chef and author of Superfood Cuisine: Cooking with Nature’s Most Amazing Foods. An active advocate for whole, plant-based foods and superfoods for optimal health, Julie has worked within the natural food industry for close to a decade as a recipe developer, writer, cooking show host, and is currently the executive chef at Navitas Naturals. Learn more at JulieMorris.net.

Comments

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  1. Love quinoa and this recipe looks amazing. I bet that you can substitute the EFO oil with sacha inchi oil and have it taste equally delicious.