• 1 cup quinoa grain, rinsed
  • 1 ½ cups water
  • 2tbsp olive oil
  • 2tbsp pesto
  • 2tbsp lemon juice
  • 1 cup peas, blanched and refreshed
  • 1 cup broccoli florets, blanched and refreshed
  • 1 bunch asparagus, cut in thirds, blanched and refreshed
  • 2 cups rocket leaves
  • 2 silverbeet leaves, stalks removed, roughly torn
  • ½ cup basil leaves
  • ¼ cup pepitas
  • celtic salt and black pepper
  • Opt: 2 spring onions (the recipe works beautifully with or without the onion)


  1. Combine water and quinoa in a small saucepan over medium heat. Bring to the boil, then reduce heat to simmer, keeping lid on and cook until water is absorbed and quinoa ÔÇÿtails’ appear.
  2. Remove quinoa from heat once cooked and add olive oil, pesto and lemon juice, mixing in well so the quinoa becomes a lovely green colour. Set aside and allow to cool slightly.
  3. In a large mixing bowl combine peas, broccoli, asparagus rocket, silverbeet, basil and pepitas, then add the warm quinoa and toss all ingredients together.
  4. Season with salt and pepper to taste and serve.

Serves 4 people.


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