Warm Spinach Chickpea Pesto Salad
Ingredients
- 140g Quinoa (uncooked)
- 260g Chickpeas (cooked, washed and rinsed)
- 100g Baby Spinach (halved)
- 120g Sundried Tomatoes (sliced)
- 55g Pine Nuts
- 20g Basil
- 1 Garlic Clove (minced)
- 1 Lemon (juiced)
- 45ml Olive Oil
Preparation
Cook quinoa as per package directions and set aside.
Make the pesto by combining pine nuts, basil, three-quarters of the spinach, olive oil, garlic, half of the lemon juice, salt and pepper in a food processor or blender and pulse until smooth.
Transfer chickpeas to a frying pan over medium heat, stir in the pesto and sauté until heated through, about 5 minutes.
In a large bowl combine quinoa, remaining baby spinach, pumpkin seeds and sundried tomatoes, add remaining lemon juice and mix well.
Divide the salad mixture between bowls and top with the warm chickpea and pesto mixture.
