Yogurt pesto quinoa salad

Light and cool! Today’s plate is ideal for an office meal or a quick-to-prepare dinner when you have returned home after work! It takes only 20 minutes to be prepared, it is not a carb bomb and yet it gets you feeling full!

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Ingredients

  • 2 cups of water
  • 1 cup of quinoa
  • 100 g thinly cut vegetables of your own choice (carrot, baby zucchini, peppers of any colour, peas, corn)
  • 100 g basil pesto
  • 100 g yogurt
  • Zest of 1 lemon
  • ½ of a cucumber, cut into cubes
  • 10 leaves of spearmint
  • Salt
  • Freshly ground pepper
For setting up each one of the plates
  • 1 egg
  • ½ of an avocado
  • 50 g of feta cheese

Instructions

  • Bring to a boil the water, inside a large pot.
  • Add the quinoa, the thinly cut vegetables and a bit of salt. Stir once and then allow them to get cooked.
  • When the water has almost evaporated, remove the pot from the heat and allow the food to “dry”.
  • When all of the water has evaporated, transfer to a large bowl.
  • “Refresh” the quinoa and the vegetables by stirring them properly with a large ladle and then allow them to cool.
  • In a small bowl, mix the yogurt with the basil pesto and the zest of the lemon.
  • Keep aside 2 tablespoons of the sauce yogurt-pesto and transfer the rest of it to the bowl with the quinoa.
  • Add the cucumber.
  • Thinly slice the spearmint and add it to the bowl.
  • Mix properly.
For setting up each plate
  • Boil each egg for 5 minutes and then cool it, peel it and cut it into halves.
  • Peel the avocado and then thinly slice it.
  • Put in the bottom of each bowl a portion of quinoa.
  • Top it with the egg, the avocado, the feta cheese and a bit of the yogurt-pesto sauce you have kept aside.
  • Optionally, garnish with spearmint leaves.

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