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Pesto Quinoa Bowl with Spirulina

Pesto quinoa 21

Love pesto? Try this creamy pesto quinoa recipe which is bursting with flavour. It is fragrant from garlic & basil, sweet/ salty from slithers of sun-dried tomato, salty from olives & deliciously savoury from nutritional yeast. (Non-vegans can substitute with parmesan if they wish).

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By using quinoa as the base instead of rice, this dish is gluten-free. Quinoa & spinach are also great sources of plant-based protein.

This recipe is also quick to make & I love making excess so I can take leftovers for packed lunch.

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Serves 3-4

Preparation time: 10-15 mins

Cooking time: 15 mins

Ingredients:

For the pesto sauce:

120g sun-dried tomatoes (no need to slice)

50g fresh basil

25g raw cashews

25g pumpkin seeds

60ml extra-virgin olive oil

2 plump cloves of garlic

1 1/2 tbsp nutritional yeast (for vegans) or  finely grated parmesan

Optional: 1 tsp spirulina powder

2 tbsp water

1/2 tsp salt

 

The rest:

40g sun-dried tomatoes, sliced into slithers

200g cooked quinoa

16 cherry tomatoes, halved

20 black olives, halved

80g baby spinach

pepper, to taste

Garnish: basil tofu slices, chunks of feta cheese or vegan cheese, basil leaves. Optional: Sprinkle of ground flaxseed, extra drizzle of extra-virgin olive oil.

 

Method:

Make the pesto. Place the pesto ingredients in a blender of food processor & blitz to form a smooth green paste.

Quinoa pesto prep

In a large bowl, mix together the pesto with the cooked quinoa & slithers of sun-dried tomatoes, halved olives & cherry tomatoes. Season to taste.

You can gently fold in all the baby spinach leaves or save some as a base…

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No bed of spinach

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Bed of spinach

Top with feta/ vegan cheese or basil tofu.

Drizzle over with some extra-virgin olive oil. Add a sprinkle of ground flaxseed if desired to add to the nutritional value.

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Feta cheese or vegan cheese topping

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Basil tofu topping

Don’t forget you can find my favourite recipes in my FREE eBook here.

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