Quinoa with Pesto and Sun-dried Tomatoes

Quinoa - a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family. As a chenopod, quinoa is closely related to species such

as beets, spinach, and tumbleweeds.

The Incas, who held the crop to be sacred, referred to quinoa as chisaya mama or 'mother of all grains', and it was the Inca emperor who would traditionally sow the first seeds of the season using 'golden implements'. During the European conquest of South America, the Spanish colonists scorned quinoa as 'food for Indians', and even actively suppressed its cultivation, due to its status within indigenous non-Christian ceremonies. In fact, the conquistadores forbade quinoa cultivation for a time and the Incas were forced to grow wheat instead. (From Wikipedia)

A tasty pesto sauce with very nutritious ingredients, this recipe is a twist on classic Italian cuisine.

Quinoa with Pesto and Sun-dried Tomatoes

Ingredients:

• ½ cup (packed) sun-dried tomatoes
• 2 cups (packed) chopped fresh basil
• ½ cup hemp seeds
• 2⁄3 cup olive oil
• 1 teaspoon freeze-dried wheatgrass powder (optional)
• 1 teaspoon nutritional yeast
• ¾ teaspoon sea salt
• 1 tablespoon minced garlic
• 4 cups cooked quinoa
• 2 cups (packed) baby spinach, cut into chiffonade (aka extra thin)

Directions:

1. Soak the sun-dried tomatoes in some hot water for 30 minutes or until soft. Slice thinly.
2. Use a food processor to blend the basil, hemp seeds, both oils, wheatgrass powder, nutritional yeast, sea salt and garlic into a pesto sauce. In a large bowl, toss some of the pesto (use as much as desired) with the quinoa, sun-dried tomatoes and spinach. Serve cold or gently heat.

Recipe modified from Julie Morris, Superfood Cuisine: Cooking with Nature’s Most Amazing Food

Makes 4-6 servings

Quinoa, Tomato and Mint Salad

Historymaker Eddie Basha gave us his family recipe for Tabouli Salad with cracked wheat, parsley and mint. It is a Lebanese dish with lots of flavor found on page 130 of Tastes & Treasures. Here is another version using quinoa.

Quinoa, Tomato and Mint Salad
For best flavor, allow quinoa to cool to room temperature before combining into salad.
Quinoa
1 c Quinoa
1 1/2 c Water
pinch Sea Salt
Dressing
1 t Rice Wine Vinegar
1 t Balsamic Vinegar
2 T Olive Oil or Grape Seed Oil
1 lrg Shallot (2 T), sliced or minced
1/2 t Soy Sauce
1 T fresh Lemon Juice
Zest from 1/2 Lemon, finely grated
1/2 t Sea Salt

1/2 lb Tomatoes, 1/2″ dice
Handful fresh mint, chopped
a few small mint leaves reserved for garnish

1. Prepare Quinoa. Rinse and soak quinoa for 10 minutes. Strain and combine with 1 1/2 c water and sea salt in a saucepan. Bring to a boil, cover pan with a lid, and reduce heat to a simmer. Cook for @ 15 min., stirring once. Remove from heat, fluff, and set aside to cool.
2. Prepare Dressing. Combine all dressing ingredients in a bowl and whisk with a fork to combine. (For best lemon flavor, grate lemon zest directly over bowl so the lemon oil which releases when zesting will land in bowl.)
3. When quinoa is cool, combine quinoa, tomatoes, mint, and dressing in a bowl and toss well. Place on serving dish and garnish with remaining small mint leaves.

Serves 4