Pesto can make anything taste amazing and this dish is no exception!
With just a few simple ingredients, it’s easy to make and bursting with flavour. And the best part? You can serve it up for breakfast, brunch or dinner. Mix it up with extra green veg such as peas, broccolini, and asparagus!
1 cup quinoa
½ cup pesto *fresh if possible
Zest of one lemon
Juice of ½ lemon
2 tablespoons chopped walnuts
1 tablespoon fresh chopped parsley
1 teaspoon red pepper flakes *adjust to taste
Sea salt & pepper & nori flakes
Place quinoa into a fine-mesh strainer. Rinse thoroughly with cool water for about 2 minutes. Rub and swish the quinoa with your hand while rinsing. Drain.
Heat a splash of olive oil in a saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate.
Add 2 cups of water and ¼ teaspoon of salt. Bring to a boil, lower to a simmer (turn heat down to the lowest setting), cover, and cook for 15 minutes.
Remove from the heat and let stand for 5 more minutes, covered.
Remove the lid and fluff the quinoa gently with a fork (you should see tiny spirals separating from and curling around the quinoa seeds.)
Combine cooked quinoa with pesto, and mix to coat the quinoa thoroughly.
Season with salt, pepper, and lemon juice.
Divide quinoa among separate bowls.
Top with lemon zest, chopped walnuts and red pepper flakes.
Serve each bowl with a poached egg and nori flakes for added micronutrients!