Quinoa with basil pesto and dried tomatoes

Petra Denk Written by 

(0 votes)
Quinoa with pesto Quinoa with pesto Petra E.Denk Featured

This dish can be simply combined with fresh green instead of basil - for example wild garlic.

In combination with the dried tomatoes, this is a wonderfull spicy dish, which can be eaten at any time of the year. The quinoa can be used either cooked or raw, sprouted - in order to receive a "fully raw" taste experience.

I wish you a lot of fun with the following recipe! :-)

SUPERFOOD TIP: By the way, quinoa is one of the absolute superfoods because it contains many vitamins, minerals and essential amino acids!


Quinoa with basil pesto and dried tomatoes

50 g fresh basil (alternatively wild garlic), chopped
70 ml of olive oil
1 tablespoon of yeast flakes
1 teaspoon salt
1/4 teaspoon garlic, finely chopped
1/2 tsp Chiliflocks
6 dried tomatoes, cut into stripes
40 g of peeled hemp seeds
100 g of quinoa, cooked or germinated (1 day)
125 g of fresh babyspinach

Chop the basil and make a pesto with olive oil, yeast flakes, salt, chopped garlic and chili peppers. Mix the hemp seeds and the sliced ​​tomatoes with the pesto. Cook the quinoa or use 1-day-old seedlings for a raw version and rinse well. Place the quinoa with the fresh pesto and fresh spinach on the plate - if you want you can decorate with a few basil leaves and dried tomatoes. You can enjoy the dish cold or slightly heated (1 hour at 60 ° C heat in the dehydrator or the oven).

Last modified on%PM, %12 %786 %2017 %19:%Apr
Follow with Bloglovin

Add comment

Security code

Meine Rezepte findest Du in der mealy App
my healthy aperture gallery
Superfood Blogs