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Pesto and Sun dried tomato quinoa
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| ½ cup (packed) | sun-dried tomatoes |
| 2 cups (packed) | chopped fresh basil |
| ½ cup | hemp seeds |
| 1/3 cup | Vega EFA Antioxidant Oil |
| 1⁄3 cup | olive oil |
| 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) |
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.
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