An easy nutritious meal for those busy weeknights full of veggies!
What You’ll Need
2 cups quinoa
3 1/2 cups hot water
1/3 cup of sun-dried tomatoes
1/3 cup basil pesto
2 tablespoons olive oil
1 cup baby arugula
1 clove garlic grated
1 cup fresh green peas steamed
Pea shoots for garnish
1) In a medium bowl add the sun-dried tomatoes and cover them with the hot water. Let them sit at room temperature for 20 minutes until rehydrated and cool.
2) Slice the sun-dried tomatoes and reserve the water.
3) In a medium size saucepan add the quinoa and the water the sun-dried tomato have soaked in. Simmer gently and add a pinch of sea salt. Let them cook for about 20 minutes until all liquid has been absorbed. Remove from heat and let the quinoa sit covered for 20 minutes until cool.
4)Transfer the cooked quinoa to the bowl with the sun-dried tomato, the basil pesto, the baby arugula, the garlic, the green peas and mix to combine. Add more sea salt if desired.
5) Transfer the quinoa to a plate and serve garnished with the pea shoots and a few baby arugula leaves. Sprinkle with the VSL#3 sachet.