Quinoa with Pesto and Sun Dried Tomatoes

By vdub

Ingredients

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

Preparation

Step 1

Soak the sun-dried tomatoes in some hot water for 30 minutes or until soft. Slice thinly.
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.