| Prep Time | 10 minutes |
| Cook Time | 15-20 minutes |
| Servings |
people
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Ingredients
Pesto
- 1 bunch Basil or Cilantro (or combo) (fresh, no stems)
- 1/2 cup Sunflower Seeds, Pine Nuts, or Pumpkin Seeds, or combo (toasted)
- 1 Lemon (juice for garnish)
- 1/4 t Black Pepper or Cayenne Pepper
- 1/4 t Sea Salt
- 1/4 Extra Virgin Olive Oil
Ingredients
Pesto
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Instructions
Quinoa
- Bring quinoa to a boil in a medium size pot.
Once boiling, turn to low heat and cover for 15 minutes. Then turn off flame and let sit for 5 more 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 with roasted seeds and 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 sun-dried tomatoes, feta cheese, etc. Eat and enjoy!
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