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–+ servings

Quinoa With Sun-Dried Tomatoes and Pesto

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Prep Time 20 minutes
Total Time 50 minutes
SERVINGS 8
Course Dinner, Lunch, Main Course, Main Dish
Cuisine Italian
Servings 8
Calories 203 kcal

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
Keyword dinner, italian, lunch, main course, main dish, pesto, quinoa, tomatos
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