CRUNCHY QUINOA PESTO SALAD
If you need a lunch recipe that won’t bog you down for the rest of the day, you’ve come to the right place.We love this Quinoa Pesto Salad because it’s refreshing, rich with nutrients from the quinoa, and filled with exciting flavours from crunchiness of mixed nuts to savouriness of roasted veggies!Can’t be bothered to go to the supermarket? Don’t worry, we have all the ingredients you need in our Farmers Pick Pantry, including mix nuts, Himalayan pink salt, olive oil, pesto, and of course, quinoa!Just add them to your box, and we’ll send them with your next Farmers Pick delivery!
Ingredients
Quinoa Base
- 1 cup raw quinoa
- 2 cups water
- 1/3 tbsp Himalayan salt
Veggie base
- 1/2 cup Corn Kernels (2 Large corn on the cob)
- 1 Red onion chopped into fine pieces
- 1 Sweet potato cut into small pea sized chunks
- 3 tbsp Olive oil
- 1 tbsp Pesto
- 1 tbsp Chopped garlic
- 1 Lemon, juiced
- 1/2 cup Mixed nuts
- 1/3 tsp Himalayan salt
Toppings
- Fresh avocado slices
- 1 tsp Pesto drizzle
- 2 tbsp Spring onion
Instructions
- Preheat the oven to 200Degrees Celsius. Line a large baking sheet with parchment paper. OR optional to use your air fryer.
- In a small mixing bowl, combine the olive oil, pesto and lemon juice, gradually start to coat your vegetables. Set aside whilst you get your quinoa on to the stove top. Once the quinoa is busy cooking.
- Place the coated vegetables out onto your baking tray and place it into the oven for 20 min to bake or until golden. While the vegetables are baking, allow to flip the veggies over to ensure they bake both sides.
- The quinoa should take around 15 min to cook. Once cooked, remove from the heat and strain off the liquid.