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
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.
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.
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