RECIPE

1 cup cooked heirloom organic quinoa-cook according to package- *see link to purchase a prewashed organic and delicious heirloom quinoa

https://www.amazon.com/Heart-Keenwah-Toasted-Tricolor-Gluten-Free/dp/B01N0SMOV4/ref=sr_1_cc_1_a_it?s=aps&ie=UTF8&qid=1513389459&sr=1-1-catcorr&keywords=prewashed%2Borganic%2Bheirloom%2Bquinoa&th=1

1 bunch of fresh dill or 2 cups of dill sprigs

3 cloves of garlic

1 cucumber (chopped)

Juice of 1 lemon or lime

½ cup Extra Virgin Olive Oil

Salt and pepper to taste

INSTRUCTIONS

Place cooked and cooled quinoa into a glass mixing bowl. In food processor, add the dill, garlic, olive oil, and lemon or lime juice, process until pesto like consistency. Add the pesto into the bowl with the quinoa and add the chopped cucumber. Gently toss ingredients together and enjoy immediately or refrigerate for 3-4 days.

 

Color: GREEN
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