Pesto, broccoli and quinoa salad

This salad is heavenly! There are so many flavours in there and it's a great way of using pesto opposed to the usual pesto and pasta combination! The pesto from this recipe could be combined with an abundance of other foods though so definitely try come up with some other inventive pesto recipes! One thing I love about this salad is the combination of hot and cold. The entire dish could be eaten cold if you prefer, or if you have leftovers. 

Shop bought pestos are not very healthy as they are absolutely packed with oil. This pesto recipe only uses 1 tbsp oil for 2 people and absolutely does not compromise on taste. It really is a much healthier option.

Ingredients

Pesto

1 bag basil (31g)

2 cloves of garlic

1 lemon

Pinch of salt

35g pine nuts

1 tbsp olive oil

1 tbsp grated parmesan cheese

Salad

10 baby plum tomatoes (or cherry tomatoes)

2 handfuls fresh spinach

100g quinoa

1 avocado

1/2 head broccoli

1/2 courgette

1 tbsp olive oil

Optional: 1-2 chicken breasts, paprika, pepper

Serves 2

It is completely fine to leave the parmesan out of the pesto recipe if you prefer or if you want to make it extra healthy - however, only 1 tbsp is used so it is not exactly the end of the world!

If you are going to have chicken with your salad, then sprinkle both sides of your chicken breasts with a generous amount of paprika and pepper. I cooked my chicken on a George Foreman grill, but you can cook it any way you wish - in the oven, lightly fry it, on a different type of grill - however. It really doesn't matter! However you are going to do it, get the chicken cooking.

Now you want to get your quinoa on to boil. Cook as per the instructions on your quinoa - which I have to admit, I never do. I always rinse my quinoa through a sieve, place in a saucepan, cover with plenty of water and then boil for 10-15 minutes. You know it is done when the grains have uncurled and have floated up to the top of the boiling water.

Once your quinoa is boiling, you want to start cooking your broccoli. I always steam my broccoli as this is the best way to cook it to keep as many nutrients in as possible. When you boil broccoli, the water will turn green. All that green is in fact a lot of nutrients which you have lost! If you do not have a steamer, an easy and alternative way to steam your vegetables is to simply chop them up, place them in a metal sieve and place this on top of a saucepan of boiling water with the saucepan lid resting on top of the sieve covering the vegetables. I actually placed the sieve over the boiling quinoa to be efficient! Steaming broccoli also takes about 10-15 minutes to cook, depending on how you like it.

Don't forget to check your chicken, it may need turning.

Whilst the broccoli and quinoa is cooking, you want to start making your pesto. Put your pine nuts into a frying pan and simply place on a low heat to lightly toast. Make sure you keep the pine nuts moving every now and again. 

As soon as they start changing colour, remove from the heat. Into a food processor, roughly tear up the basil, place your 2 cloves of garlic, squeeze the juice of the lemon and add a pinch of salt. Whizz until chopped up and combined. Then add in your pine nuts and whizz again. Remove from the food processor and mix in a tablespoon of olive oil and the parmesan. 

Depending on your speediness, your quinoa and broccoli may now be done or it may need longer, so make sure you keep an eye on it. If they are done, drain your quinoa and set them both aside (make sure to keep them separate). If they require more cooking time, carry on with the next steps.

It's possible your chicken may be cooked by now. If so, remove from the heat and leave aside. If it's not yet cooked, do not forget to keep checking it.

Chop your tomatoes in half and place in a saucepan with a drizzle of oil and place over a medium heat. Once they are sizzling and have started to cook, after 5 minutes transfer your pesto into the saucepan and mix up with the tomatoes. 

Whilst the pesto is heating up, grate your courgette and chop up your avocado. Place the grated courgette and broccoli into the tomato pesto mixture and mix them all up. Allow to heat for 2-3 minutes.

Meanwhile, prepare to serve. Place a handful of spinach in each bowl.

Place the quinoa over the spinach.

Top with your broccoli, courgette and pesto mixture, then with your avocado (and chicken if applicable!)

And there we have a really tasty salad. If you are trying to be a bit healthier but find yourself unable to eat a plain salad, or get bored after a couple of days of salads for lunch, then you need to start being inventive and creative! This is a great example which you definitely won't get bored of!