Pesto Buddha Bowl

Elena Duggan

Ingredients:

  • 500g Quinoa or 500g Cauliflower Rice
  • Australian Extra Virgin Olive Oil
  • 1 bunch Broccolini
  • 1 bunch Asparagus
  • 1 lge Zuchinni
  • 150g Green Beans
  • ½ bunch Spring Onions
  • 150g Homemade or store bought pesto
  • 1 Lemon, additional to taste
  • Baby Basil leaves
  • 2 Eggs
  • 1 poached or smoked organic chicken breast
  • 1 Avocado

Optional additions:

  • Brussels sprouts
  • Green capsicum
  • Silverbeet
  • Baby Spinach

Pesto (Dressing)

  • 1 head of garlic, previously confit
  • 1 med lemon, previously confit
  • 1 large bunch of basil, leaves only
  • 50g Parmesan cheese
  • 50g Pine nuts
  • Ground Black pepper, to taste
  • 250g Australian Extra Virgin Olive Oil

Method:

  1. Blitz pesto ingredients until paste is formed; continue to blitz until desired consistency – add additional lemon juice to taste and to loosen if necessary. Adjust seasoning to taste as desired. Set aside.
  2. Heat oil in the fry pan over medium heat.
  3. Stir fry one green ingredient at a time, until colour turns vibrant green but texture remains aldente.
  4. In a large bowl, place quinoa and each green ingredient. Toss through desired quantity of pesto, while all still warm.
  5. Serve with eggs, chicken, avocado as desired. Garnish with baby basil leaves, additional dressing where desired.

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