Ingredients:
1 cup tri-coloured quinoa
1 cup low sodium vegetable stock
1 cup water
1/4 cup pistachios – unsalted
Large bunch basil
Large bunch parsley
1/4 cup olive oil
1 lemon – juice and zest
1/2 teaspoon pink peppercorns – ground
Pinch of salt
Steps/Methods:
Bring vegetable stock, water and quinoa to a boil, then cover and simmer for approximately 15 or minutes, or until all liquid evaporates. In the meantimes, blend together basil, parsley, pistachios, lemon juice and olive oil. If the mixture is too thick, add water, a tablespoon at a time. When quinoa has cooled slightly, add pesto, peppercorns and a pinch of salt. Garnish with lemon zest.
Additional Tips:
1 cup tri-coloured quinoa
1 cup low sodium vegetable stock
1 cup water
1/4 cup pistachios – unsalted
Large bunch basil
Large bunch parsley
1/4 cup olive oil
1 lemon – juice and zest
1/2 teaspoon pink peppercorns – ground
Pinch of salt
