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Quinoa Tricolore with Homemade Sundried Tomato Pesto

Course Main Dish


For the Sundried Tomato Pesto

  • 125 g sundried tomatoes
  • 50 g pine nuts
  • 2 garlic cloves
  • 100 ml olive oil
  • 25 g Parmesan cheese grated (optional)

For the Main Dish

  • 1 tbsp ghee
  • 120 g quinoa tricolore
  • 720 ml water/vegetable stock
  • 2 carrots
  • 1 sweet potato peeled
  • 2 courgette
  • 8 florets broccoli
  • small handful pumpkin seeds and sunflower seeds
  • salt and pepper to taste


  1. Turn the over on to 200C.
  2. For the pesto, add all the ingredients to a blender and whizz until the tomatoes are in relatively small chunks - set to one side.
  3. Cut the carrot and sweet potato into inch size chunks. In the oven, heat the ghee in a roasting dish for 60 seconds and then add the carrot and sweet potato to the oven for 20 minutes.
  4. Put the water/vegetable stock into a saucepan and add the quinoa - bring to the boil and then reduce the heat to a simmer.
  5. Chop the courgette into 1cm rings and once the carrots and sweet potato have cooked for 20 minutes, add the courgette to the roasting dish along with the broccoli - return to the oven for a further 15 minutes.
  6. The quinoa is ready once all the water or stock has been absorbed - but don't boil until the quinoa is completely dry - a bit of moisture is preferable. Stir in the pesto and once the vegetables are ready, stir those in too and serve immediately.