this lean green pesto bake is stacked with super greens and tastes really. it starts with a base of tri-coloured quinoa then topped with broccoli, spinach and kale. a fabulous side dish for just about any meal
First published at www.transformationcookbook.com
Ingredients:
500ml vegetable stock
3 tsp guilt-free pesto
2 tbsp salt-reduced soy sauce
1 1/4 cups quinoa, uncooked
4 spring onions
4 cups baby spinach
4 cups fresh kale, chopped
3 cups broccoli florets, chopped
1 tbsp flaked almonds
70g low-fat mozzarella, grated
rock salt & cracked pepper
Step 1: Pre-heat oven to 200°C. In a medium saucepan whisk together stock, pesto, soy sauce, salt & pepper with 500ml cold water. Bring to the boil and set aside.
Step 2: In a large baking dish place quinoa and spring onions. Pour stock blend over, stir in spinach and kale and bake for 30-35 minutes until the liquid has been absorbed.
Step 3: Around 5 minutes before removing the baked greens, steam the broccoli florets. Broccoli should still be firm and brightly coloured.
Step 4: Remove baking dish from oven and add the broccoli. Top with cheese and almond flakes and return to the oven for another 2-3 minutes.
Tip:
• You can use pre-made pesto from the supermarket.
• Quinoa cooking guide – 1 cup of uncooked quinoa will produce 3 cups when cooked.
