Pesto Quinoa Salad

This is a fresh, flavoursome and satisfying salad, perfect for lighter mid-week supper

This is also a great fridge-raid recipe that can include any veggies you have going. You can also switch up the grains - quinoa, brown rice, cous-cous, freekah or lentils all work well.

INGREDIENTS

For the veg: 4 carrots

4 pre-cooked beetroot 2 banana shallots

2 sweet potatoes
2 tbsp olive oil
1 tbsp balsamic vinegar

salt and pepper

For the grains:
250g uncooked grains (or two packets of pre-cooked grains)

handful of spring onions handful of fresh rocket

For the pesto: 100g mixed nuts, toasted

2 garlic cloves
3 large handfuls of fresh basil

1 handful of rocket
200 ml extra virgin olive oil 4 tbsp lemon juice or 2 tbsp apple cider vinegar

2 tsp honey 50g parmesan

INSTRUCTIONS
Veg:
Preheat the oven to fan 200°C
Roughly chop all the veggies so they are of similar size (approx 4cm wedges).
Lay them on a large roasting tray, sprinkle with salt and pepper, drizzle over the olive oil and balsamic before giving everything a good mix.
Roast for 30–40 minutes or until the veg is tender. Halfway through the roasting time, turn the veg to ensure they are cooking evenly.

Pesto:

To make the pesto, blitz everything together in a food processor or with a hand blender (the more nuts you add, the thicker and creamier your pesto will be), if you want it thinner, add more oil and lemon juice, or even a dash of water. Season to taste, adding more acidity with lemon or vinegar if needed.

Grains:

Cook your grains in boiling salted water, following the cooking instructions. Alternatively re-heat your pre-cooked grains.

Combine the quinoa, sliced spring onions and rocket in a big serving bowl along with half the pesto mix.
Transfer to a large serving platter, layer over your roasted eg and finsih with large dollops of the reaming pesto.