Quinoa is often thought of as the poster boy for worthy health food, but when cooked in vegetable stock, and dressed with a basil and pistachio pesto, it’s completely, amazingly delicious.

It’s also worth making quinoa a regular part of your diet, as it’s packed with protein and provides a brilliant and affordable energy punch especially when you are cutting out meat. Vegans: just leave out the feta here and you can enjoy this delicious recipe, too.


Serves 4–6

80g red quinoa
80g quinoa
1⁄2 tsp Marigold Swiss Vegetable Vegan Bouillon powder
170g purple sprouting or tenderstem broccoli
100g frozen peas
200g spinach, washed
1 avocado, halved and destoned
100g feta, crumbled
100g pumpkin seeds

toasted Pistachio pesto (makes about 135g)
60g shelled pistachios
25g picked basil leaves
Grated zest and juice of 1 lemon
6 tbsp olive oil


Put all the quinoa into a saucepan along with the bouillon powder and cover with 400ml water. Bring to the boil, then simmer for 15–20 minutes until all the water has been absorbed and the quinoa is soft but still retains its bite. If the quinoa isn’t cooked, keep adding splashes of water until it is done.

Meanwhile, bring another pan of salted water to the boil and add the broccoli. Cook for 2–3 minutes, then add the peas and cook for another minute or two. Drain and set aside.

To make the pesto, put all the ingredients in a blender and blitz into a smooth paste. Loosen with a little water if it’s too thick, and season to taste.

Pile the blanched greens and quinoa into a serving bowl, then add the spinach. Chop up the avocado and add to the bowl with the crumbled feta and toasted pumpkin seeds. Generously cover with the pesto (to taste), toss together, and feel good about what you’re about to eat.

And here are my 10 favourite go-to quinoa recipes from friends and chefs;

From the amazing Sarah Britton of Mynewroots, this confetti quinoa salad

From the ever brilliant Heidi Swanson little quinoa patties 

Morrocan quinoa salad from the beautiful Green Kitchen Stories

Black quinoa and beets from the man himself Yotam Ottolenghi

Jamie Oliver’s South American brunch

Hugh Fearnley Whittingstall’s quinoa stir fry with kale, chilli and nuts 

The lovely Hemsley sisters spring quinoa risotto 

The girl of the moment, Deliciously Ella and her butternut squash quinoa stew 

These cauliflower patties from the incredible Sprouted Kitchen

Quinoa and sweet potato pilaf from lovely Diana Henry

Images: Brian W Ferry/ Laura Edwards/ Martin Poole. Recipe originally published in Jamie Magazine.

Posted: 01.04.15 1 Comments


Posted by grace at 11:52 on the 25.07.15

This is great! thank you so much for the fab recipe and also all the quinoaspiration 😉

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