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Updated: Jan 16, 2022

A fabulous seasonal lunch recipe... healthy but delicious!



75g cherry tomatoes

handful of rocket

1 small white onion

mix of fresh peppers, sliced

125g quinoa, cooked

handful fresh basil

2 garlic cloves

25g basil pesto

handful of almonds

1 tbsp olive oil

1 tsp mixed herbs

slice of lemon

salt & pepper


  1. Firstly, cook your quinoa on the hob according to instructions.

  2. Whilst the quinoa is cooking, in a separate pan add some olive oil, minced garlic and sliced onion, Allow to cook for 5 minutes. Add the peppers and continue to cook for another 3 minutes. Season to taste.

  3. Then add the mixed herbs and chopped cherry tomatoes. Allow the tomatoes to cook until they start to blister.

  4. Once the quinoa is cooked, add this to the pan with the onion and take off the heat. Incorporate everything together.

  5. Mix the pesto into the pan and allow to cool for 10minutes before adding in the rocket and chopped basil.

  6. Assemble the quinoa in a dish and top with almonds and extra pepper and salt. Finish with adding your sliced lemon and enjoy!



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