Italian Spinach Quinoa Tossed With Basil Pesto

2 cups tightly-packed chopped fresh basil
1/3 cup flax oil
1/3 cup olive oil
1/2 cup hemp seeds or pine nuts
2 to 4 garlic cloves
3/4 tsp kosher salt
4 cups cooked quinoa (still warm or chilled)
1/2 cup sun-dried tomatoes, soaked in hot water until soft, cut into thin strips
2 cups baby spinach, cut into thin strips

In your food processor, put first 6 ingredients and process until smooth and creamy.

Put the cooked quinoa, tomatoes, and spinach in a large bowl, then pour in the pesto from the food processor. Toss to combine. Serve room temperature or chilled.