Pesto Quinoa Veggie Bowl

So filling and delicious, we love pesto!! Finding one that's vegan and uses a healthy oil isn't easy though so we've included the recipe to make your own. You will need a mortar and pestle for such a small amount but alternatively, you can use 3 teaspoons of your favourite pesto.

Prep time: 10 mins
Cook time: 25 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1/4 cup of uncooked quinoa

1 teaspoon of extra virgin olive oil

1 medium or 2 small mushrooms (30g)

1 long green shallot/scallion, green & white parts separated, sliced

3 cherry tomatoes cut in quarters

1/2 cup of baby spinach leaves (10g) sliced

1 free range egg

pinch of black sesame or nigella seeds to serve (optional)

Pesto

2 teaspoons of toasted pine nuts (6g)

1/4 cup of loosely packed basil leaves

1/2 small garlic clove

pinch salt flakes

2 teaspoons of extra virgin olive oil

extra sea salt to taste if needed

Method

Cook quinoa to the directions on the pack and set aside.

While quinoa is cooking prepare the pesto. Place the nuts, basil, garlic and salt flakes in a mortar and pestle and mix until completely incorporated and smooth. Add the oil and extra salt if needed and stir well, set aside.

Put the water on to boil for the poached egg. Heat the olive oil in a non-stick pan to medium low and cook mushrooms for 2 minutes, add the white part of the shallots and cook for 1 minute then add the tomatoes and spinach and cook 1 minute more.

Put your egg on to poach then add the quinoa and prepared pesto to the pan with the vegetables and stir well to coat.

Cook the egg to your liking then serve the quinoa in a bowl topped with the egg, green part of the shallots and the seeds if using.

Calories: 456
Protein: 16.5
Carbs: 37.6
Fibre: 6.6
Fat: 26.3

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