gorgeously green quinoa salad w’ zesty pesto dressing

This salad is perfect for those bubby’s just beginning their baby led weaning journey.

The asparagus, broccolini and ribbons of zucchini are the perfect shape for those teeny tiny little hands to pick up with ease.

Their long ‘chip’ shape ensures there is ample vege to nibble on once gripped by little hands.

Miss G. loved this salad.  Initially I thought she might have had a little trouble picking up the quinoa but the sticky little grains conveniently gripped onto the pieces of vege and were eaten with no trouble.

I was so happy to join in with Miss G. for lunch.  This salad is delicious.  The warm quinoa soaks up the wonderfully fragrant dressing giving the entire salad a gorgeous zesty fresh flavour.  And the roasted almost charred vegetables are simply moreish.  With the rounds of avocado and crumbled feta this salad makes a very hearty and satisfying lunch.

To create your own gorgeously green quinoa salad w’ zesty pesto dressing simply…

Preheat oven to 200 degrees celsius (390 F).  Arrange the broccolini, asparagus and zucchini ribbons on an oven tray lined with baking paper.  Drizzle with a little olive oil and pop into the oven to roast for 20-25 minutes or until the vegetables are just cooked and slightly charred.

Whilst the vegetables are roasting in the oven get on with the quinoa.  Place the quinoa and vegetable stock in a large saucepan and place over high heat.  Bring to the boil then reduce heat and simmer for 15 minutes or until the stock is absorbed and the quinoa is cooked.  The quinoa is cooked when it is soft with a little bit of bite.  If the stock is absorbed before the quinoa is cooked simply add a little water.

With the quinoa happily simmering and the veges roasting turn your attention to the zesty pesto dressing.

In a small bowl place the pesto, lemon juice, pinch of sugar and extra virgin olive oil and whisk to combine.

Pour half of the dressing over the cooked quinoa.  The warm quinoa will soak up all of the beautiful zesty flavour of the dressing.  Toss to combine.

Add the roasted asparagus, zucchini and broccolini, fresh basil leaves and rocket.  Toss to combine.

Pile the salad onto each serving plate, top with rounds of avocado, a little crumbled feta and a drizzle of the zesty pesto dressing.  Enjoy x.

gorgeously green quinoa salad w’ zesty pesto dressing

adapted from Jamie Oliver

INGREDIENTS

1 zucchini, cut into ribbons using a vegetable peeler

1 bunch asparagus, ends trimmed and halved

1 bunch broccolini, end trimmed

1 tablespoon olive oil

1 cup quinoa

2 cups vegetable stock

2 tablespoons green olive pesto

2 tablespoons lemon juice

pinch of sugar

5 tablespoons extra virgin olive oil

1 cup basil leaves

1 cup rocket

1 avocado, scooped out with a teaspoon

100 grams feta, crumbled

METHOD

Preheat oven to 200 degrees celsius (390 F).  Arrange the zucchini, asparagus and broccolini on an oven tray lined with baking paper.  Drizzle with olive oil and bake for 20-25 minutes or until the vegetables are cooked and slightly charred.

Meanwhile, place the quinoa and vegetable stock in a large saucepan, place over high heat and bring to the boil.  Reduce heat and simmer for 15 minutes or until the stock is absorbed and the quinoa is cooked.  The quinoa is cooked when it is soft with a little bit of bite.  If the stock is absorbed before the quinoa is cooked simply add a little water.

To make the dressing place the pesto, lemon juice, sugar and olive oil in a small bowl and whisk to combine.

Pour half the dressing over the cooked quinoa and mix to combine.  Add the roasted zucchini, asparagus and broccolini, basil and rocket and toss to combine.

To serve pile the salad onto each serving plate, top with rounds of avocado, a little crumbled feta and a drizzle of the zesty pesto dressing.

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