Pesto & Fetta Quinoa Bowl
with Greens & Slivered Almonds
The secret to an amazing quinoa bowl? Add pesto for hearty flavour, creamy fetta, fresh green herbs and a nutty garnish for texture. Mix together for a truly magical result!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 unit
red onion
1 unit
zucchini
2 clove
garlic
1 packet
green beans
½ bunch
coriander
1 packet
quinoa
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 tub
traditional pesto
(Contains Milk, Tree Nuts;)
1 block
fetta cheese
(Contains Milk;)
Not included in your delivery
olive oil
1.5 cup
water
Nutritional Values
Utensils
Instructions
Finely slice the red onion. Dice the zucchini into 2 cm cubes. Trim the ends of the green beans and chop into 2 cm pieces. Peel and crush the garlic. Roughly chop the coriander leaves (reserve some leaves for garnish!).
Rinse the quinoa well. TIP: Rinsing the quinoa removes its bitter flavour. Place the quinoa and the water (check the ingredients list for the amount) in a medium saucepan and cover with a lid. Bring to the boil, then reduce the heat to and simmer, uncovered, for 8-10 minutes, or until the quinoa is tender and the water has been absorbed. Add the traditional pesto and mix well. Set aside and cover with a lid to keep warm.
While the quinoa is cooking, heat a medium frying pan over a medium-high heat. Add the slivered almonds and toast, stirring, for 3-4 minutes, or until golden. Remove from the pan and set aside.
Return the pan to a medium-high heat and add a drizzle of olive oil. Add the red onion and the zucchini and cook for 5 minutes, or until softened. Add the green beans and cook for 2 minutes, or until slightly softened. Add the garlic and cook for 1 minute, or until fragrant.
Add the slivered almonds, the coriander and the quinoa into the pan with the veggies. Remove from the heat and crumble in the fetta. Season to taste with a pinch of salt and pepper and mix well to combine.
Divide the pesto and fetta quinoa between bowls and sprinkle over the reserved coriander.