Ingredients (Makes 4-6 servings):
2 cups (packed) chopped fresh basil
½ cup hemp seeds
1⁄3 cup SachaInchi oil
1⁄3 cup olive oil
1 teaspoon freeze-dried wheatgrass powder (optional)
1 teaspoon nutritional yeast
¾ teaspoon sea salt
1 tablespoon minced garlic
4 cups cooked Quinoa
2 cups (packed) baby spinach, cut into chiffonade (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.