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.
Similar Recipes
Picnic Cheese Board
Ingredients: Hard Cheese Soft Cheese Blue Cheese 1 baguette A bunch of Green Grapes Honeycomb Salami (sliced) Smoked Salmon Dip Artisan Crackers Beetroot dip Poppy Seed Skordalia Dip Dukkah Stuffed Bell Peppers Marinated Olives (pitted) Method: There are no rules or...
Roasted Brussel Sprout Salad
Ingredients: 700g sprouts (500g trimmed whole, 200g thinly sliced) 3 garlic cloves, crushed 100g kale, thinly shredded 1 red onion, thinly sliced 150ml olive oil 3 lemons, juiced 2 anchovies in oil, chopped 2 tbsp wholegrain mustard 80g hazelnuts, toasted and...
Salt & Pepper Squid Cones
Ingredients: 1 tbsp sea salt flakes 1 tbsp cracked black pepper 8 cleaned squid tubes, thinly sliced Vegetable oil, for deep-frying 1 cup self-raising flour ½ cup mayonnaise Lemon wedges, to serve Method: Place the salt and pepper in a large bowl and mix to combine....
Zucchini Flower & Ricotta Tart
Serves 4 Ingredients: 2 sheets frozen puff pastry, thawed and halved 500g fresh ricotta 8 slices prosciutto 2 tbsp white balsamic vinegar 2 tbsp extra virgin olive oil Sea salt and cracked black pepper 6 zucchini flowers, halved and stamens removed, or 1 zucchini,...
Orecchiette with Broccolini
This recipe is brought to you with the help of our friends at Perfection Fresh Ingredients: 500g orecchiette pasta Table salt for pasta water 2 heads broccolini, cut into small pieces, use stalk as well 4 birds eye chilli, sliced finely 5 cloves garlic, chopped 4...
Okonomiyaki (Japanese Pancake)
Ingredients: ½ of a Wombok Cabbage (Shredded ) 3 Carrots (2 grated & 1 julienned) Daikon (julienned) - optional 3 eggs 1 cup of Corn Flour Spring Onions (Chopped) Mint Black & White Sesame Seeds Caster Sugar White Vinegar Kewpie Hoisin Chilli - optional Fried...