Quinoa Pesto, Pinenut and Artichoke Salad
12 September 2016
One of my favourite things about Spring is coming up with new light and fresh salads – perfect for warm weather, light and easy to digest, oh and totally winning for meatless Monday dinners. This flavourful and fragrant combination has a delightful Italian flare, and was a serious hit at my family lunch – I’m talking seconds and thirds so be sure to make this in bulk! Perfect for work or school lunches, light dinners, or as an accompaniment to lightly steamed fish. This is a vegetarian dish by choice, but I have also included a no-dairy (vegan) option for those of you following plant based eating plans.
Serves 4-6 | Ready in 30 mins
⅓ cup homemade or store-bought pesto
500g jar marinated artichoke hearts, drained
4 rounds Greek feta cheese, crumbled / or 1 block organic tofu - crumbled
½ cup kalamata olives, sliced
½ cup diced purple onion
½ cup chopped red bell peppers
½ cup cherry tomatoes, cut in half
¼ cup toasted pinenuts
Juice of half a lemon
Himalayan salt and pepper to taste
1 cup quinoa, rinsed
1½ cups cold water
½ teaspoon salt
In a medium sized saucepan, bring water, quinoa and salt to a boil. Reduce heat to low, cover and cook for 15 minutes. Once cooked, allow to chill.
Toss gently with pesto to coat, and then add remaining ingredients.
Season to taste with salt, pepper and lemon juice and sprinkle with pinenuts
Yours in Health Always,