Ingredients:
6 small to medium zucchini
1/2 cup pine nuts, toasted
Pesto
1/4 cup pine nuts
1 3/4 cups fresh basil leaves
2 small garlic cloves, halved
3/4 cup cashews
5 tbs olive oil
Method:
- Using a mandoline or a vegetable peeler, cut the zucchinis into long, narrow ribbons. Fill a large bowl with luke warm salted water and placed ribbons to rest for 30 mins.
- Meanwhile, blend all ingredients, except for the zucchini, in a food processor until smooth.
- Drain zucchini ribbons and pat dry. Scoop zucchini pasta into bowls and top with pesto sauce, toss and add toasted pine nuts.
Parmeasan cheese can be added for those who like/ want dairy.
Chicken Roast Pumpkin Quinoa Salad
1 cup uncooked quinoa
2 tablespoons extra virgin olive oil
Juice from 2 limes
2 1/2 cups water
1/2 medium sized pumpkin, deseed skinned cut into chunks and roasted
1 large chicken breast, trimmed cut into cubes and cooked
medium handful of english spinach, ripped up
1/2 medium red capsicum, trimmed and sliced
medium handful snowpeas trimmed, snapped in half
Chilli Lime Dressing
Juice from 1/2 lime
1/2 long red chilli deseeded, diced
1tbsp sweet chilli sauce
1 tsp extra virgin olive oil
small handful mint leaves diced
1/2 medium sized pumpkin, deseed skinned cut into chunks and roasted
1 large chicken breast, trimmed cut into cubes and cooked
medium handful of english spinach, ripped up
1/2 medium red capsicum, trimmed and sliced
medium handful snowpeas trimmed, snapped in half
Chilli Lime Dressing
Juice from 1/2 lime
1/2 long red chilli deseeded, diced
1tbsp sweet chilli sauce
1 tsp extra virgin olive oil
small handful mint leaves diced
- First, rinse your quinoa in a sieve. Heat slightly salted water in a
large saucepan over medium-high
heat, add quinoa slowly. Cook, whilst stirring until all of the water
has been absorbed. Just before all the water has evaporated add 1/2 the lime juice.
The quinoa should turn out fluffy and tender. - Allow the quinoa to cool and toss through the remaining lime juice.
Place a small amount in the bottom of the serving platter, and build your
salad, adding quinoa as you like.
Finish with a drizzle of the chilli lime dressing and a sprig of mint, enjoy.
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