You will need:
- 100g Quinoa
- 300ml water
- 50g cherry tomatoes
- x1 courgette
- 1/2 a sweet potato
- coconut oil
- x1 red onion
- x3 garlic cloves
- x1 bunch of asparagus
- x1 small bunch of basil
- x1/2 a small bag of rocket
- x1 vegetable stock cube
- Olive oil
- 30g raw cashew nuts
This recipe is so quick! It took me about 20 mins from start to finish which is great for me because I usually leave dinner a bit too late!
Boil the kettle and when it’s popped, add the water quinoa and stock cube to a sauce pan.
In a frying pan melt about 1/2 a tablespoon of coconut oil on a low heat, when this has melted, add the sweet potato (I never bother peeling them as most of the goodness is in the skin!) while this is lightly frying, chop the rest of your veg saving one small garlic clove for the pesto.
When the quinoa has absorbed a good portion of the water (after about 10 mins) add the rest of the veg to the frying pan with a pinch of salt and pepper. Stir occasionally while you move onto that pesky rocket pesto.
In a food processor or nutribullet, add the basil (stalks and all!) rocket, cashews, 1TBSP of olive oil and garlic. Whizz that babe for a couple of seconds until you get that beautiful green colour, I like mine a bit chunky so I literally do it for about 3 seconds.
By now the quinoa should have soaked up all the stock and the veg should be just lightly cooked but still with a bit of a crunch.
Layer the quinoa onto the plate first, then the veg and finally some fat dollops of pesto.
HOLY MAMA LETS EAT YEAAAAAAAH!!!!