Creamy cashew pesto with quinoa.

Quick and easy lunch time meal.

This delicious, creamy cashew basil pesto sauce is perfect drizzled over roasted veggies and nutty quinoa. I also add this sauce to pasta dishes however it works so well for this one. This dish could also be served with cous cous, brown rice or any other grain you prefer.

Serves 2

Ready in 15 minutes

Ingredients

• 1 cup quinoa

• 1 pack tenderstem broccoli

• 1 red bell pepper

• 1 courgette

• 1 red onion

• 2 cups purple cabbage

• 1/2 pack spinach

• 1 tbsp olive oil

• 1 garlic clove

For the Cashew Pesto

• 1/2 cup cashews

• 1 lemon

• 1 tbsp olive oil

• 1 garlic clove

• 2 cups fresh basil

• 1 tbsp nutritional yeast

• 1-3 tbsp water

Method

In a saucepan place 1 cup of quinoa to 2 cups of boiling water. Place the lid on and let it simmer for 15 minutes until the water has been soaked up. Steam the broccoli for 5 minutes on a medium heat. In a wok or pan, add the chopped onion, garlic, courgette, cabbage, pepper with 1 tbsp olive oil (or coconut) and sautée. After a few minutes add the spinach to wilt.

For the sauce, soak the cashews for 5-10 minutes. Add them to a blender (or nutri bullet) along with the basil, olive oil, garlic, lemon, nutritional yeast and blend until smooth. Add water to thin out the consistency if you need to. Assemble the quinoa, veggies, drizzle the cashew basil pesto sauce and enjoy!

Nutrition Fact

Unlike other plant based protein sources, Quinoa is a complete protein which means it contains all of the essential amino acids that the body cannot make on their own.