Green Quinoa Salad with Pesto and Toasted Seeds



1 cup white quinoa seeds, rinsed

180g broccolini, trimmed

1 cup frozen peas

150g baby spinach leaves

1 avocado, peeled and sliced

50g pepita seeds, toasted

50g sunflower seeds, toasted

100g feta cheese, crumbled

Lemon wedges to serve


Basil pesto:

2 cups basil leaves

¼ cup roasted whole almonds

½ clove garlic

30 grams Parmesan cheese, freshly grated

1 Tablespoon lemon juice

1 teaspoon honey

100ml olive oil

Recipe By Courtney Roulston



To make the pesto, place all the ingredients into a small food processor, season with a pinch of sea salt and blitz until bright green and smooth. Set aside.

Place the quinoa into a small pot and cover with 1 cup of cold water. Bring up to a simmer and cook for 5 minutes, or until most of the water has evaporated. Cover and continue to cook on a very low temperature for 8-10 minutes, or until the quinoa is light and fluffy. Spread the quinoa onto a flat tray and set aside to cool.

Meanwhile blanch the broccolini in salted boiling water for 2 minutes, before adding in the peas and cooking for a further 2 minutes. Drain and place greens into a large bowl along with the cooked quinoa. Add in the spinach and pesto and toss to well to combine.

Place the quinoa salad onto serving plates or bowls then scatter over the avocado, pepita seeds, sunflower seeds, feta and a squeeze of lemon juice.

*This salad is great on its own, but will go well with grilled fish or roast chicken!

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