1 cup dry white quinoa, rinsed
1/4 cup extra-virgin olive oil, preferably cold pressed
2 tablespoons lemon juice
1 1/4 tablespoons agave nectar
2 cups sun-dried tomatoes, soaked in water for 2 hours (1 cup soaking water reserved)
2 large Roma or heirloom tomatoes, diced
1/2 small yellow onion, chopped
3 to 4 cloves garlic, crushed
1 handful fresh basil leaves, a few reserved for garnish
2 teaspoons dried oregano
1 teaspoon sea salt
Pinch hot pepper flakes
1/4 cup pine nuts, reserved, for garnish
Keep the quinoa and marinara sauce stored separately. They will stay fresh for up to 5 days in sealed containers in the refrigerator.
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