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
Firstly, cook your quinoa on the hob according to instructions.
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.
Then add the mixed herbs and chopped cherry tomatoes. Allow the tomatoes to cook until they start to blister.
Once the quinoa is cooked, add this to the pan with the onion and take off the heat. Incorporate everything together.
Mix the pesto into the pan and allow to cool for 10minutes before adding in the rocket and chopped basil.
Assemble the quinoa in a dish and top with almonds and extra pepper and salt. Finish with adding your sliced lemon and enjoy!