Recipe: {Tricolor Quinoa with Pesto, Spinach & Sun-dried Tomatoes} V+GF

• 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
• 3/4 teaspoon sea salt
• 1 tablespoon minced garlic
• 4 cups cooked quinoa
• 2 cups baby spinach, sliced thin

Preparation

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.