Pesto Quinoa

If you like pesto, you will fall in love with this easy quinoa dish.  This is one of my all-time favorite recipes.


  • 1 ½ cups quinoa
  • ¾ jar sun-dried tomatoes
  • 100g arugula
  • 1 head broccoli
  • sea salt
  • extra virgin olive oil

For the pesto:  

  • 2 handfuls baby spinach
  • 1 cup pine nuts
  • 2 small handfuls cashew nuts
  • 2/3 cup extra virgin olive oil
  • 56g fresh basil
  • 2 Tbsp dried oregano
  • Sea salt to taste


  1. Cook the quinoa according to package instructions, usually about 15 minutes.  I like to cook it in vegetable stock instead of water.
  2. Meanwhile, separate the broccoli into small florets. Steam for 5 minutes (or boil for 2 minutes) until lightly cooked.
  3. Roughly chop the sun-dried tomatoes.
  4. To make the pesto, put all the pesto ingredients into the blender and blitz until smooth and well combined. This should take a minute or 2.
  5. Once the quinoa is done, remove from heat and stir in the pesto.  Then mix in the broccoli and arugula.  Season to taste.
  6. Garnish each serving with the sun-dried tomatoes.


Adapted from: MS Diet for Life

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