Pesto Buddha Bowl
Elena DugganIngredients:
- 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:
- 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.
- Heat oil in the fry pan over medium heat.
- Stir fry one green ingredient at a time, until colour turns vibrant green but texture remains aldente.
- In a large bowl, place quinoa and each green ingredient. Toss through desired quantity of pesto, while all still warm.
- Serve with eggs, chicken, avocado as desired. Garnish with baby basil leaves, additional dressing where desired.
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