Ingredients
Red and white or tri coloured quinoa (approx 1/2 C)
Vege stock (low salt x approx 500ml)
Broccoli (x 1 head)
Frozen peas (approx 1/2 C)
Baby spinach leaves (x approx 1 bag ~200g)
Avo (x 1)
Feta (x approx 100g)
Pepitas / pumpkin seeds (x approx 1/4 C)
Pesto
Cashews (unsalted x approx 60g or a handful)
Basil leaves (x approx 1/2C)
Lemon (x 1 juice and zest)
Olive oil (125ml)
Water (as much as you need to thin out the pesto if too thick)
Method
Rinse the quinoa under running water. Place it in a pot with water and vege stock (if using powder - just vege stock if using the liquid version.) Cook as per packet instructions.
In the mean time, steam (or microwave) the broccoli and chop up the and avo and feta.
Next, make the pesto. Stick all the ingredients in a blender and whizz until creamy. Add water if it’s too thick.
Once the quinoa is done, chuck it in a bowl, throw in the pesto and mix through. Then add in the broccoli, avo, peas, frozen peas (they thaw out in no time), feta and spinach. Then mix.
Finally, dry-fry the pepitas in a pan. Once they start popping you know they’re ready.
Sprinkle them over the salad and holy cow this is your new favourite go-to Summer salad!
Alternatives
Want it meaty? Yeah, nah. Let’s leave this one vegetarian.
Want it gluten free? Check the vege stock is gluten free.
Want it dairy free? Just don’t use the feta.
H/T
This recipe is adapted from one by…don’t know!