
PESTO, QUINOA AND TOMATO SALAD
August 10, 2020
Serves: 2
Cooks In: 20 minutes
- Cook the quinoa as per the instructions on the pack. Once cooked, drain and spoon into a large mixing bowl.
- Grab a large bowl and place in the rocket, chickpeas, cherry tomatoes, spring onions and red onion.
- To make the dressing mix together the pesto and lemon juice in a small bowl.
- Drizzle the dressing over the salad and mix everything together to make sure the entire salad in evenly coated. Then you’re ready to serve. Enjoy!
Ingredients
- Two large handfuls of rocket
- 2/3 uncooked quinoa, rinsed
- 1 x 400g tin of chickpeas, drained and rinsed
- Two fist sized servings of cherry tomatoes, washed and halved
- 2 spring onions, thinly sliced
- ½ red onion, thinly sliced
DRESSING
- 2 tbs of pesto
- Juice of one lemon
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