Quinoa & Greens Salad with Pistachio Pesto

This is a great salad to make in advance for work lunches or when entertaining!


Serves: 4-6 Ingredients;


Salad

· 160g tri-coloured quinoa

· 400ml vegetable stock (salt reduced)

· 1 bunch broccolini or 1 head of broccoli, chopped into florets

· 100g frozen peas

· 200g baby spinach leaves

· 1 avocado, halved & diced

· 100g feta, crumbled

· 100g pepitas (pumpkin seeds), toasted

Pistachio Pesto

· 60g pistachio kernels

· 1/3 cup basil leaves

· Finely grated zest and juice of 1 lemon

· 1/2 cup extra virgin olive oil

Method;

  1. Place the quinoa and vegetable stock in a saucepan. Bring to boil, the reduce heat to medium to low and cook for 15-20min until all the water has been absorbed and the quinoa is soft but not soggy.

  2. Meanwhile bring another pot of water to the boil and add broccolini and cook for 2-3 min, then add peas for a further 1-2 min until cooked. Drain & set aside.

  3. For the pesto, whiz all the ingredients in a blender to a smooth paste.

  4. Assemble the salad into a bowl by adding the spinach followed by the greens, quinoa, avocado, toasted pepitas, and feta. Toss through with the pesto. Serve with lean protein source for a complete meal.

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