Quinoa With Sun-Dried Tomatoes and Pesto
SERVINGS 8
Ingredients
- ½ cup sun-dried tomatoes
- Hot water
- 1 cup bay leaves packed fresh
- 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. black pepper
- 1 Tbsp. water
- 2 Tbsp. olive oil extra-virgin
- 4 cups quinoa
- 2 cups spinach fresh
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.
Notes
Container Equivalents
½ Green 1 Yellow ½ Orange 1 tsp.
2B Mindset Plate It!
Makes a great FFC side as part of breakfast or lunch.
Nutrition
Calories: 203kcalCarbohydrates: 25gProtein: 8gFat: 9gSaturated Fat: 1gSodium: 90mgPotassium: 452mgFiber: 4gSugar: 3gVitamin A: 954IUVitamin C: 6mgCalcium: 46mgIron: 3mg
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