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Quinoa With Pesto

Difficulty:

Prep Time:

Cook Time:

Yield:

Easy

10 mins

15 - 20 mins

15 cookies

    Quinoa:

  • 1 1/2 cups rinsed Quinoa (light colored variety)
  • 2 cups Water
  • 1/2 t Sea Salt
  • 1 t Ghee

Pesto:

  • 1 bunch fresh Basil or Cilantro or combo
  • 1/2 cup toasted Sunflower Seeds, Pine Nuts or Pumpkin Seeds or combo
  • Juice from 1 lemon
  • 1/4 t Black Pepper or Cayenne Pepper
  • 1/4 Extra Virgin Olive Oil
  • 1/2 t Sea Salt

Quinoa:

Bring Quinoa to a boil in a Medium size pot. Once boiling turn to low heat and cover for about 25 minutes or until Quinoa is light and fluffy and all water has been absorbed. Fork finished Quinoa and set aside.

Pesto:

Dry roast seeds in a non-stick pan until fragrant and lightly browned. In a blender, or food processor, combine well-washed basil leaves (no stems) with remaining ingredients. Pulse blend until smooth and creamy. Taste for salt and lemon, adding either if desired.

Toss both Pesto and Quinoa together. For interest, add diced sundried tomatoes, feta cheese and/or whole toasted seeds.

Eat and Enjoy!

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