PESTO QUINOA SALAD

cals 597 | sat fat 6.2g | sugar 2.3g | serves 1

INGREDIENTS

50g pine nuts • 80g basil •

50g Parmesan, grated • 2 garlic cloves, sliced • 3 tbsp olive oil • 60g white quinoa • 100g sprouting broccoli • 100g frozen broad beans • 25g mixed sunflower and pumpkin seeds • ½ avocado

METHOD

1. First up, the dressing. Blend the pine nuts, basil, Parmesan and garlic in a processor and pulse until smooth. Then add the olive oil and blend again.

2. Put the quinoa in a pan with two parts water to one part quinoa, bring to the boil, then simmer for 15 mins or until most of the liquid has been absorbed.

3. Steam the broccoli for 2 mins, then pop in a bowl of iced water.

4. Boil the broad beans for 4 mins. Meanwhile, toss the seeds into a frying pan and fry until they pop.

5. Cube the avocado, then drain the broccoli and cut into pieces.

6. Once the quinoa is cooked, combine all the ingredients in a bowl, add 1 tbsp of the pesto dressing and mix well*.