Quinoa salad with pesto & sun dried tomatoes
1 cup sun-dried tomatoes
1 cup chopped fresh basil
1/4 cup walnuts
2 tablespoons hemp oil
2 tablespoons olive oil
1 teaspoon wheatgrass powder (optional)
1 teaspoon sea salt, to taste
1 clove of garlic
2 cups cooked quinoa
1 cup packed baby spinach cut into thin ribbons
Slice the spinach leaves into ribbons and place in a bowl, then slice the sun-dried tomatoes thinly and add to spinach.
Use a food processor to blend the basil, both oils, wheatgrass
powder, 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.
Garnish with a sprig of basil.