Quinoa with Pesto and Cauliflower

Quinoa with Pesto and Cauliflower

From ‘5 Ingredients 10 Minutes’ Print Book page 168
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This recipe is a bit of a struggle to get done in 10 minutes, but it can be done, although if you prefer your quinoa a little softer, just simmer for a few minutes.

Serves 2
90g quinoa
1/2 a large cauliflower (approx. 350g), cut into tiny trees
6 tablespoons pesto
lemon juice
parmesan shavings, to serve

1. Bring a medium saucepan of salted water to the boil.

2. Cook quinoa for 9 minutes or until tender.

3. Meanwhile, heat a few tablespoons olive oil in a large frying pan over a medium-high heat.

4. Cook cauliflower, covered, stirring every minute or so until brown on the edges and tender. Season.

5. Drain quinoa and toss in the pan with cauliflower, pesto and a squeeze of lemon.

5. Taste and season. Top with parmesan.

VARIATIONS
different veg – replace the cauli with broccoli.

vegan/dairy-free – replace the parmesan with a handful of brazil nuts, pinenuts or almonds, and use basil oil instead of the pesto.

no pesto? – Just stir in a bunch of chopped basil and 3-4 tablespoons of olive oil and increase the parmesan.

no quinoa? – replace with another grain like brown rice and adjust the cooking time, or replace with 95g couscous soaked in 125ml boiling water and skip the boiling step.