Another really simple and healthy lunch bowl recipe…I searched far and wide for a pesto recipe that used less oil- I found one, which I’ve adapted slightly, which substitutes olive oil for more pepper and herbs, so it should still pack a flavourful punch!
Ingredients- 4 portions
For the roasted veg
1 tbsp coconut oil
2 peppers, any colour
1 aubergine
1 red onion
1 broccoli
200g quinoa, soaked in water and a little salt overnight
For the red pesto
2 red peppers
2 garlic cloves
1 tbsp olive oil
25g fresh basil
1 tbsp water
1/2 tsp salt
25g pine nuts
Method
Turn the oven on to 180c.
Chop the veg, including the 2 peppers for the pesto, into smallish sized chunks. Spoon the coconut oil onto a large baking tray and heat in the oven for a couple of minutes. Remove the tray, add the chopped veg and season with salt and pepper. Cook for around 25 minutes, until soft and browning. Move the veg around after 15 minutes.
Meanwhile, add the chopped broccoli to a saucepan, cover with boiling water and cook for 6 minutes. When done, drain and add to the cooked roasted veg.
Thoroughly wash the soaked quinoa, then add to a large saucepan and cover with cold water. Bring to the boil, then reduce and cook for around 12 minutes.
For the pesto- remove the cooked veg from the oven, take the 2 red peppers and roughly chop. Next, roughly chop the garlic and add to a food processor along with the basil, olive oil, water and salt.
Place the pine nuts into a saucepan and heat on a low flame for a few minutes until they start to brown. Remove and add to the food processor. Blend until smooth.
Drain the cooked quinoa if needed, and leave to dry for a few minutes. Put the roasted veg into a container, add the pesto, season with a little salt and pepper, and shake well so that all the veg is covered. Serve with the quinoa, and a little natural yoghurt 🙂
Kinoah Food Blog 