Raw Quinoa Pesto & Tomato

Vegan Quinoa Pesto over Tomatoes
Servings: 2 - 4

Ingredients:

2 (or more) quartered Tomatoes

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1 Cup of sprouted Inca Red Quinoa (soaked for 2 days. change water every 8 hours)

Your choice of alfalfa or soy sprouts

Finely chopped broccoli

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[To be blended:]
1 cup of Fresh Spinach
1 Garlic Clove
2 Chanterelle Mushrooms
1/4 Tsp of Himalayan Pink Sea Salt
2 Tbsp of Fresh Basil
1 Tbsp of Fresh Parsley
1 Tbsp of Fresh Cilantro
2 Tbsp water
2 Tbsp of Olive Oil

Preparation:
1. Blend [to be blended] ingredients together.  

2. Mix quinoa, chopped broccoli, and sprouts (as much or as little as you like) in a glass bowl

3. Add blended ingredients to the glass bowl and mix with wooden spoon

4. Pour the mix over your sliced tomatoes and garnish with arugula (presentation is everything with this dish!!)

Enjoy!!!

(Feel free to contact us reguarding any ingredients!)