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Pesto Quinoa with Peas & Toasted Walnuts

Ingredients

  • 1 1/2 cup quinoa
  • 2 cups water
  • 1/2 cup walnuts, chopped
  • 1 cup fresh peas
  • 1 tsp coconut oil
  • 1 tsp sea salt
  • Pepper to taste
  • Pesto sauce – click here for recipe

Instructions

  1. Soak quinoa in water for 10 minutes and strain. Add quinoa to salted boiled water and cover on high- medium heat. Cook for approx 15 – 20 minutes until the water is almost evaporated. Do not burn. Turn down heat to low and cook for another 15 minutes until water is completely evaporated and quinoa is fluffy
  2. While the quinoa is cooking, add peas to slightly salted boiled water and cook for 10 minutes, just until slightly tender, not mushy
  3. Put the walnuts in a pan with the melted coconut oil and satay, adding salt and pepper. Satay for approx 10 minutes on medium – low heat. Remove walnuts from pan and set aside
  4. Once your quinoa and peas are cooked combine in a bowl, mixing in the pesto sauce and toasted walnuts (do not over mix)
  5. Serve immediately

Yield: 4-6

 

 

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Cilantro-Parsley Pesto

 

Ingredients

  • 1 handful cilantro, chopped533061_10151016128202341_1760923081_n.jpg
  • 1 handful parsley, chopped
  • 3 small garlic cloves, minced
  • 1/2 small jalapeno, seeded & finely chopped (optional)
  • 1/4 cup walnuts, chopped
  • 1 tbsp nutritional yeast
  • 1/2 cup olive oil
  • 1 tsp sea salt

Instructions

Combine all ingredients into a food processor. Blend until all smooth

Basil Pesto Sauce

Ingredients

■1 cup fresh basil, washed and dried
■¼ cup olive oil
■2 garlic cloves
■2 tbsp Romano parmesan cheese
■¼ cup pine nuts or walnuts

Instructions

Add all ingredients into a food processor. Process until the sauce becomes smooth and the pine nuts are combined well. You may add more olive oil need be, to make the sauce smoother. Add to your pasta, veggies or fish.

Grilled Veggie and Pesto Wrap

Ingredients

  • 1 cup butternut squash, diced
  • ½ cup zucchini, diced
  • 1 small red pepper, diced (cubes)
  • 1 garlic clove, minced
  • 2 tbsp goat crumbled cheese
  • 1 handful organic sprouts – sandwich booster
  • 1 cup arugula washed and dried
  • 4 tortilla shells
  • 2 tbsp olive oil
  • 1 tsp dried herbs – basil & oregano
  • Sea salt

Instructions

  1. Preheat oven to 375 degrees F. Dice the squash, zucchini and red pepper. Put all the veggies into a bowl. Add 2 tbsp of olive oil, dried herbs, garlic and sea salt
  2. Mix until the veggies are covered in the herbs, garlic and oil. Spread all the veggies evenly onto a baking sheet (non stick), and bake for approx 15-20 mins until the veggies become slightly browned

Pesto Sauce

  • 1 cup fresh basil, washed and dried
  • ¼ cup olive oil
  • 2 garlic cloves, minced
  • 2 tbsp romano parmesan cheese
  • ¼ cup raw pine nuts or walnuts
  1. While the veggies are cooking, prepare pesto. Add all ingredients into a food processor. Process until the sauce becomes smooth and the pine nuts are combined well. You may add more olive oil need be, to make the sauce smoother
  2. Once the veggies are grilled, lay the tortillas on a cutting board and start to layer the ingredients. Spread the sprouts on the top three-quarters of each tortilla then arrange the veggies on top, followed by the goat cheese. Top with the arugula and 1 tsp of pesto sauce
  3. Fold up the bottom quarter of the tortilla and then start to roll each wrap into a cone shape. Secure the tortilla with a toothpick. Serve immediately

Yield: 2-4