|10 min||30 min||4|
|2 medium pepper(s)||Red bell pepper (diced)|
|1 cup||Red onion (diced)|
|1 cup||Cherry Tomatoes (diced)|
|1 tbsp||Extra virgin olive oil|
|1 pinch||Salt and pepper (or to taste)|
|1 cup||Quinoa, uncooked (raw)|
|1 cup||Basil, fresh|
|4 cup||Baby spinach|
|1 medium||Lemon (juiced)|
|1/3 cup||Sunflower seeds|
|1/4 cup||Extra virgin olive oil, garlic-infused|
|1 tbsp||Soy sauce, tamari|
|2 clove(s)||Garlic (chopped)|
|1/3 cup whole||Black olives|
|1 dash||Black pepper (or to taste)|
1. Preheat oven to 400F degrees. Line a baking sheet with parchment paper.
2. Place diced red pepper, red onion and cherry tomatoes together in a mixing bowl and toss with olive oil. Season with sea salt and pepper. Spread veggies evenly across on baking sheet. Bake for 30 minutes flipping halfway through and ensuring they don't burn.
3. Meanwhile, place quinoa in a saucepan with 1.5 cups water per 1 cup quinoa (or according to package instructions). Place over high heat and bring to a boil. Once boiling, reduce to a simmer and cover. Let simmer for 12 minutes or until all the water has been absorbed. Remove from heat, fluff with a fork and set aside.
4. Next make your pesto by combining basil, half the spinach, lemon juice, sunflower seeds, olive oil, tamari and garlic cloves in a food processor. Blend until a creamy consistency forms.
5. Remove vegetables from oven and place back in the mixing bowl. Add the black olives and toss well.
6. Prepare mason jars. Place a few spoonfuls of quinoa at the bottom of each jar. Next add a spoonful or two of pesto. Then layer in the roasted veggies. Finish each jar by packing it with the remaining spinach. Shake and dump into a bowl. Enjoy!
A wonderful gluten-free and lo glycemic seed that is a complete protein as it contains all essential amino acids. It's high in fiber, magnesium, folate, zinc and iron.