1 cup quinoa, rinsed
4-6 sun-dried tomatoes
4-6 cloves garlic, peeled
1/4-1/2 cup extra virgin olive oil
1/4-1/2 cup milk*
3 cups washed loose spinach
1 bunch basil, washed and stems removed
4-6 shelled walnuts
salt and pepper to taste
*use unsweetened nut milk or water for a dairy-free version
Bring 2 cups of water to a boil in a medium saucepan and add quinoa. Reduce heat and simmer 15 minutes, or until all water is absorbed. Turn off heat and set aside.
While quinoa is cooking, combine all pesto ingredients in a blender or food processor and blend on medium speed for 1 minute. You will need to use a tamper or stop and start to push the green leaves down into the sauce. Add additional milk or water until you've reached a purée consistency.
Add raw pesto sauce to cooked quinoa and stir until mixed thoroughly.If you'd like the sauce to be on the crunchy side, leave the walnuts out of the blender and crumble them in when adding the sauce to the quinoa. Serve warm, garnish with parmesan cheese (optional), and enjoy!
Makes 4 servings
Prep time: 30 minutes
This recipe is a great example of crowding out foods that can cause inflammation, i.e. dairy and starchy gluten pasta, and adding in whole grains and leafy greens loaded with protein, fiber, vitamins, and minerals. Crowding out and making gradual changes towards your healthiest diet is something that you can explore further in my health coaching programs. To find out more, schedule a free initial consultation.