Pesto Quinoa with Sundried Tomatoes and Olives

This salad combines some of my all-time favourite flavours and is the perfect summer lunch or light supper. I've tweaked the classic pesto recipe in this salad as I wanted a dressing which was super fresh tasting and also decided to omit the garlic, to make it a more socially acceptable lunch option if you're taking this to work.

Three great health benefits: good source of fibre, promotes healthy skin, good source of antioxidants

Serves 2

Ingredients:

1 cup quinoa
1/2 cup sundried tomatoes, chopped
1/3 cup plain kalamata olives, pitted

For the pesto dressing (yields 1/2 cup): 

4tbsp pine nuts

1/2 cup (packed) fresh sweet basil leaves, washed

Juice of 1/2 lemon

3 tbsp extra virgin olive oil

Sea salt and black pepper

Method: 

1) Cook the quinoa according to packet instructions (I tend to allow 1 & 1/2 cups of water per 1 cup of quinoa) and set aside to cool.

2) Meanwhile, make the pesto. Whizz the pine nuts in a food processor for a couple of seconds, until finely chopped. Add the basil leaves, lemon juice, olive oil and salt & pepper and whizz again until combined.

3) Stir the pesto into the quinoa, followed by the sundried tomatoes and olives. Mix well to combine.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats