Pine Nut Marinara Quinoa Bowl
Serves: 2
Olin Prosacco
1 January 1970
Based on User reviews:
43
Spice
56
Sweetness
59
Sourness
38
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 tbsps
Lemon Juice1.25 tbsps
Nectar (agave)2 large
Roma1 small
Yellow Onion (chopped)4 cloves
Garlic (crushed)2 tsps
Oregano (dried)1 tsp
Sea SaltDirections:
1
For the quinoa: Thoroughly rinse the dry quinoa in a fine mesh colander
2
Combine the rinsed quinoa with 2 cups filtered water in a medium saucepan
3
Bring to a full boil, then reduce the heat to low and simmer
4
Cover the pan and cook until all the water is absorbed and the quinoa is fluffy and tender, 15 to 20 minutes
5
For the marinara: Add the olive oil, lemon juice, agave nectar to a high-speed blender
6
Then add the sun-dried tomatoes, Roma tomatoes, onions, garlic, basil, oregano, salt and hot pepper flakes to the blender
7
Blend until smooth, 30 to 45 seconds
8
Use a tamper if necessary to support the proper blending of the sauce
9
If necessary, add additional tomato soaking water to thin
10
Serve as is or simmer at a low temperature in a medium saucepan for 25 to 30 minutes
11
Spoon the marinara sauce over the cooked quinoa in a serving bowl and top with the pine nuts and reserved fresh basil leaves
12
Serve immediately