Articles & Recipes
Quinoa with Greens and Pesto
Ingredients
75 grams red Quinoa
75 grams white Quinoa
1- 1/2 cups low sodium chicken stock
1 bunch coarsely chopped broccolini (150 grams)
100 grams frozen peas
1 bag of 200 grams baby spinach
1- 150grams peeled and cubed avocado
100 grams chopped low fat feta
100 grams toasted pepitas/pumpkin seeds
2 tablespoons pesto sauce
Method
Place Quinoa and stock in a saucepan and bring to the boil.
Cook, covered for 5 minutes and then turn off, leaving lid on and allow to steam for 30 minutes. Check if it is fluffy and cooked, cooking a little more if necessary.
Cook broccolini in boiling water for 2 ½ minutes, add peas and cook for 1 to 2 minutes more.
Drain and set aside.
Carefully, mix Quinoa, broccolini, peas, spinach, avocado, feta and pepitas.
Finally fold in pesto sauce and serve at room temperature or chilled.
Serves : 4
Nutrients per Serve :
KJ 1573, Calories 375, Carbohydrates(grams) 23.2, Fat(grams) 23.5, Protein(grams) 14.6
Note
This salad may seem high in total fat, but importantly it is low in saturated fat. Make a smaller portion as a side salad with a serve of meat, fish or chicken