For the quinoa: Thoroughly rinse the dry quinoa in a fine mesh colander. Combine the rinsed quinoa with 2 cups filtered water in a medium saucepan. Bring to a full boil, then reduce the heat to low and simmer. Cover the pan and cook until all the water is absorbed and the quinoa is fluffy and tender, 15 to 20 minutes. For the marinara: Add the olive oil, lemon juice, agave nectar to a high-speed blender. Then add the sun-dried tomatoes, Roma tomatoes, onions, garlic, basil, oregano, salt and hot pepper flakes to the blender. Blend until smooth, 30 to 45 seconds. Use a tamper if necessary to support the proper blending of the sauce. If necessary, add additional tomato soaking water to thin. Serve as is or simmer at a low temperature in a medium saucepan for 25 to 30 minutes. Spoon the marinara sauce over the cooked quinoa in a serving bowl and top with the pine nuts and reserved fresh basil leaves. Serve immediately.
Keep the quinoa and marinara sauce stored separately. They will stay fresh for up to 5 days in sealed containers in the refrigerator.
Recipe courtesy of Jason Wrobel