Easy Food Recipes and Cooking - Quinoa With Greens and Pistachio Pesto
Serves 4-6
• 80g red quinoa
• 80g white quinoa
• 400ml vegetable stock
• 170g broccolini, trimmed
• 100g frozen peas
• 200g baby spinach leaves
• 1 avocado, halved, stone removed, chopped
• 100g feta, crumbled • 100g pepitas (pumpkin seeds), toasted
Pistachio pesto
• 60g pistachio kernels
• 1/3cup basil leaves
• Finely grated zest and juice of 1 lemon
• 2/2 cup (125ml) olive oil
Place the quinoa and vegetable stock in a saucepan. Bring to the boil, then reduce heat to medium-low and cook for 15-20 minutes until all the water has been absorbed and the quinoa is soft (but still retains its bite). lithe quinoa isn't cooked, keep adding splashes of water until it's done.
Meanwhile, bring another pan of salted water to the boil. Add broccolini and cook for 2-3 minutes, then add the peas and cook for a further 1-2 minutes until tender. Drain and set aside.
For the pesto, whiz all the ingredients in a blender to a smooth paste. Loosen with a little water if it's too thick, and season to taste.
Pile the blanched greens and quinoa in a bowl, then add spinach, avocado, feta and pumpkin seeds. Cover with pesto to taste, toss, then feel good about what you're about to eat.