Tricolor Quinoa w. Pesto, Spinach & Sun-dried Tomatoes

April 11, 2014

A new dish for rotation— easy enough to prepare while juggling a toddler and newborn, packed with nutrient-dense ingredients, satisfying and delicious!


  • 1/2 cup sun-dried tomatoes
  • 2 cups chopped fresh basil
  • 1/4 cup pine nuts
  • 2/3 cup olive oil
  • 1 teaspoon nutritional yeast or Parmesan
  • 3/4 teaspoon sea salt
  • 1 tablespoon minced garlic
  • 4 cups rinsed and cooked quinoa
  • 2 cups baby spinach, sliced thin


  1. Thinly chop the sun-dried tomatoes and spinach. Set aside.
  2. Using a food processor, blend the remaining ingredients into a pesto sauce.
  3. Scoop quinoa into a bowl, toss with some of the pesto and sun-dried tomato/spinach mixture.

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