This recipe has been a saviour lately as the weather is getting better and friends seem to be hosting dinner parties and barbecues left right and centre. I’m always one to show up with a dish, but sometimes spending hours over this isn’t feasible. This pesto quinoa, avocado, roasted zucchini and arugula salad is quick and delicious.
The Ingredients
1 cup dried quinoa
3 courgettes
1 avocado, sliced
4 handfuls of arugula
1/4-1/2 cup pesto (store-bought or homemade)
1/4 cup roasted almonds, chopped
Salt & Pepper to taste
Method
Preheat the oven to 400 F.
Add 1 cup of dried quinoa in a pan with 2 cups of water. Bring to the boil and reduce to a simmer.
Slice the courgette into rounds and place on a roasting tray. Drizzle with olive oil, salt, pepper and some chill flakes (optional).
Once the quinoa has absorbed the water and is fully cooked and fluffy, you can add to a large salad bowl. Let cool.
Once the quinoa is cool stir in the pesto, and mix well. Add the arugula, courgette, roasted almonds and avocado slices.
Serve.
