Quinoa with Pesto and Kale

Ingredients
1/2 cup sun-dried tomatoes
2 cups chopped fresh basil
1/2 cup pine nuts
1/3 cup grapeseed oil
1 teaspoon wheatgrass powder
3/4 teaspoon sea salt
4 cups cooked quinoa
2 cups kale, sliced into thin ribbons about 2 inches long

Directions
1.  Soak sun-dried tomatoes in hot water for 30 minutes or until soft.  Drain. Slice thinly.
2.  Use a food processor to blend basil, pine nuts, oil, wheatgrass powder, and
sea salt into pesto sauce.
3.  In a large bowl , toss pesto with quinoa, sun-dried tomatoes, and kale.   Serve cold or gently heat.
Serves 4 to 6

I based my recipe off of one in the magazine Mother Earth Living called Quinoa with Secret Pesto and Sun-Dried Tomatoes but I made quite a few changes. I don't know what issue I took it out of.

Here is a link to order the magazine.  It is not available online.
https://www.motherearthliving.com/subscribe/subscribe.aspx?promocode=EMLGODAB&gclid=CNj-lY6g_rgCFfFDMgodWzEASQ

The changes I made:
Used pine nuts instead of hemp seeds
Omitted 1/3 cup essential fatty acid (EFA) oil
Omittted 1 teaspoon nutritional yeast
Omitted 1 Tablespoon minced garlic
Used kale instead of baby spinach