Instructions

1. Cook Quinoa as directed on package and let cool
2. Add Onion, Carrot, and Celery to a food processor and blend finely
3. Add mixture to cooked and cooled Quinoa
4. Rinse food processor, add Almonds, Garlic and blend finely
5. Add Arugula, 3 TBS EVOO, pinch of Salt and Pepper, blend until velvety smooth in texture
6. Transfer pesto to a bowl and set aside
7. Rinse food processor, add Yellow Peppers, Pinch of Salt, and 1 Tbs EVOO, blend until velvety smooth
8. Transfer to a small bowl and set aside
9. Repeat this step for the Red Peppers
10. Divide Quinoa into 3 parts
11. Add Pesto to 1 part of the Quinoa and mix well (save a little bit of sauce to drizzle around plate for garnish)
12. Add Yellow Pepper sauce to 2nd part of Quinoa and mix well (save a little bit of sauce to drizzle around plate for garnish)
13. Add Red Pepper sauce to 3rd part of Quinoa and mix well (save a little bit of sauce to drizzle around plate for garnish)
14. Layer each part of Quinoa in a mold (tupperware works well for this) and press well
15. Place mold down onto plate and gently remove, creating a Tri Color Quinoa tower
16. Garnish with a little Arugula and drizzle the rest of the 3 sauces around the Quinoa
17. Top the Quinoa tower with Sprouts