Broccoli and Quinoa with Sun-dried Tomato Pesto

Today I was scrounging around the cupboards and fridge to find a quick and healthy lunch. This is what I came up with:

Quinoa with steamed broccoli and some leftover sun-dried tomato pesto.  Having multiply dressings, dips, and sauces is great if you are in a hurry and need to make a good lunch or snack.

For the sun-dried tomato pesto, I like to use pumpkin seeds instead of pine nuts, because they are cheaper and super nutritious. Pumpkin seeds are a great source of zinc, manganese, and magnesium. Chewing on raw pumpkin seeds are also a remedy for parasites. Who would have thought?

Sun-dried Tomato Pesto

1/2 cup basil

1/2 cup pumpkin seeds

4 garlic cloves

1 tsp fresh lemon juice

1 cup sun-dried tomatoes

1 cup unrefined olive oil

black pepper and sea salt to taste

In a food processor, combine all ingredients and process until you have reached your desired consistency. It is that easy!

Be Well,

Brittany

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