Sundried tomato pesto with quinoa and veg

Enjoy this mash up of veg, pesto and quinoa. This is a delicious and simple meal to enjoy mid-week. Thanks so much to Kim for sharing this recipe.

Dinner
Snacks & Sides
Easy
Vegetables
Time 20 mins
Skill Level Easy
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Ingredients List

 

Serves 4
  • 300 g sun-dried tomatoes
  • 100 g cashew nuts
  • 25 g fresh basil (stems removed)
  • 140 ml extra virgin olive oil
  • himalayan salt or sea salt
  • filtered water as needed
  • *For the veg and quinoa:*
  • 1 cup quinoa
  • 1 courgette
  • 1 red pepper
  • 5 mushrooms (any type)
  • 3 carrots or 1 sweet potato
Metric - US Imperial

Instructions

  1. Preheat oven to 180C/350F.
  2. Chop all the veg into bite-sized, 1 inch pieces and add seasoning.
  3. Place on a baking tray and bake for 15 minutes until soft and golden.
  4. Put the quinoa on to boil. Generally add twice as much water as the amount of quinoa. It usually takes around 10 minutes to cook.
  5. While the veg and quinoa are cooking, get to work on the pesto.
  6. Place all the pesto ingredients, except the water and salt, in a blender and blend until well combined. Add the water, little by little, until the mixture is smooth and creamy. Lastly, add in salt to your taste.
  7. When the quinoa & veggies are ready, place them into a large serving bowl and gently mix in the pesto until everything is well combined.

Notes

Unless you want to use all the pesto straight away, you may want to put half of it in a container to freeze. Keep the rest in the fridge until you want to use it again.