Seasonal Greens Quinoa & Pesto


This is a great dish that you can have all year around, just change the vegetables to suit the seasons.


  • 200g of quinoa. Waitrose Love Life white, black & red quinoa mix is a great choice

  • 400ml vegetable stock

  • 200g seasonal green leaves such as spinach, spring greens, chard, broccoli cut into small florets

  • 1/2 onion finely chopped

  • 3 spring onions finely sliced

  • 50g pumpkin seeds

  • 50g chia seeds

  • Oil for frying


  • A good handful of basil leaves

  • 3 stalks of mint, leaves removed and stalks discarded

  • 1 clove of garlic

  • 3 tablespoons of nuts - pine nuts, almonds, walnuts

  • 60 ml extra virgin olive oil

  • 2 tbsp lemon juice

  • Salt and pepper to taste


  • Put the quinoa in a saucepan with the stock

  • Bring to the boil, then turn the heat down and simmer for 15 minutes until the liquid has been absorbed - pop the lid on the saucepan and leave to one side

  • Heat the oil in a large frying pan over a medium heat

  • Add the onion, spring onions and greens and stir-fry until cooked through

  • If using spinach, add towards the end of cooking and cook until it wilts

  • Add the quinoa to the vegetable mix and mix together with the seeds. Pour into a serving dish

  • In a blender, blend the dressing ingredients and drizzle over the quinoa



  • Can serve with chicken or fish 

  • If you are in a hurry, use a jar of good quality green pesto such as Soli Italian Basil Pesto which you can buy from Waitrose



30 mins

This dish requires 10 minutes prep time, followed by 20 minutes cooking.


This recipe will give you four healthy servings.

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