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.

(Makes 8 servings, about ¾ cup each)

Source: BODi On-Demand Nutrition Blog.

Prep Time: 20 mins Cook Time: 0 mins Total Time: 50 mins

What You Need

• 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

How To Make

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.

Estimated Nutritional Information (per serving):

Calories 201 - Calories from Fat 81

% Daily Value*

Fat 9g - 14%

Saturated Fat 1g - 6%

Sodium 94mg - 4%

Carbohydrates 23g - 8%

Fiber 4g - 17%

Sugar 1g - 1%

Protein 7g - 14%

* Percent Daily Values are based on a 2000 calorie diet.