Quinoa with basil pesto and dried tomatoes

Petra Denk Written by 

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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 onWednesday, 12 April 2017 19:51
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