Written by Petra Denk
- Published in Main Dishes
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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).