After making my Mini Vegan Pizza Potato Skins the other week, I had a little jarred sun-dried tomato paste left which I used to make a quick quinoa dish for lunch. I hadn’t anticipated it being that special but I loved it so much that I decided I’d have to make something similar to share with you all here.
Since I’d finished up all the sun-dried tomato paste and also because I wanted everyone to be able to make this recipe, I made my own sun-dried tomato pesto from scratch. I’m calling it a “pesto” rather than a “paste” as I left it a little chunkier and added some pine nuts to the mix for even more flavour and texture.
If you can get your hands on a readymade vegan version then you could of course use that but this recipe requires only a few easy-to-find ingredients and a minute in the food processor so it’s really not much effort.
Sun dried tomatoes have such an incredible sweet, savoury flavour that this pesto adds a bit of pizzaz to anything it touches.
I mixed a good few spoonfuls of the pesto into fluffy quinoa, along with some fresh vegetables, for a delicious meal that is just as good eaten immediately as it is the following day from your lunchbox!
I’m trying to eat as much asparagus as I can before the season’s over and it is particularly lovely in this dish but Tenderstem broccoli or French green beans would also be good options. Cherry tomatoes add little juicy pops of sweetness throughout and balance the rich flavours nicely.
I especially love this quinoa Salad over a couple of handfuls of fresh spinach with a squeeze of lemon and a dollop of homemade hummus!
Ingredients
- 1/2 C Sun-dried tomatoes, divided (dry-packed kind)
- 1/2 C Basil (loosely-packed), divided
- 1 Clove of garlic
- 2 Tbsp Toasted pine nuts
- 1 Tbsp Nutritional yeast
- 3-4 Tbsp Olive oil
- 3/4 C Quinoa
- Couple of big handfuls of spinach
- 1 C Cherry tomatoes, halved
- 1 Bunch of asparagus (approx 200g), woody ends snapped off/trimmed
- 1 Tbsp Lemon juice
- Salt & Pepper
- Hemp seeds (optional)
Instructions
- Rinse the quinoa well then place in a pan over medium heat with 1 1/2 C water. Bring to the boil then reduce heat and simmer for 10-15 minutes until all the water is absorbed. Stir in the spinach then re-cover and leave for at least 10 minutes before fluffing with a fork.
- Soak the sun-dried tomatoes in hot water for 30 minutes while the quinoa is cooking, then drain (reserving a little water).
- Add 2/3 of the sun-dried tomatoes to a food processor with half the basil, the garlic, pine nuts, nutritional yeast and salt and pepper and pulse to combine. Stream in the olive oil while the motor is running and process until a thick paste (leave a little texture). You can add a Tbsp or so of the tomato soaking water for a looser consistency.
- Steam the asparagus for 2-3 minutes then refresh in cold water and chop each stem into 2 or 3 pieces.
- Roughly chop the remaining sun-dried tomatoes and basil.
- Stir the pesto into the quinoa, followed by the asparagus, cherry tomatoes, sun-dried tomatoes, basil & lemon juice.
- Check for seasoning and sprinkle with hemp seeds (if desired).
What are your favourite recipes for packed lunches or to take along to picnics and BBQS?
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This salad looks absolutely divine! I’m also ‘overloading’ on asparagus. The season always seems way too short!
It’s got to be done! Especially since there’s such a short window when the local stuff is available.
Alas, the asparagus season is long over here, but sometimes it’s still possible to get a decent bunch. Love the colors and flavors here, Emma!
Aaaw, really? I guess our season is later here as it tends to be around until at least mid-June. Other green veggies would work here too though.
What a beautiful dish - so perfect for spring and equally good to eat at home and take to work or a picnic!
You got it! I think I may have to make it again soon!
sounds like a lovely way to make the most of asparagus - I get a little jealous of the northern hemisphere asparagus at this time of year - and I do love having a made from scratch version of the pesto because it really helps to either make it or to get a sense of the similar product to search for
I’m sure you must be getting into root vegetable season which makes me a little jealous! I’ll focus on all the lovely things we do have at this time of year though 😀
yumm such a perfect and delicious combination
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Thanks Anna! I thought so 😉
I love, love asparagus too, but I don’t eat it often enough! This is a beautiful dish Emma, so simple and perfect for lunch or dinner. I’m sure the asparagus is a lovely compliment to the quinoa and the homemade sun-dried tomato pesto! I don’t like to eat sun-dried tomatoes on their own, but when blended up in sauces or dips or in recipes, I enjoy them much more that way. I make a spicy chipotle dip that has sun-dried tomatoes in it and it gives a great punch of flavor. Great recipe Emma!
Sun-dried tomatoes are great in sauces, aren’t they. They add such a beautiful flavour and richness. A spicy chipotle dip using them sounds wonderful.
This looks like my ideal kind of meal
That sundried tomato pesto sounds wonderful as well! So summery and perfect! Yum!!
Thanks Ceara. If only it was still as summery as when I was enjoying it! It’s turned all grey & rainy here
This looks amazing, thank you for sharing! I plan to add in some braised radicchio as I love the superfood benefits, and I think your tomato pesto would add great flavor. Thank you for the new recipe!
I cannot wait to give this a try! I just plan to add in radicchio for the superfood advantages and because I think it would taste great with your sun-dried tomato pesto.
Braised radicchio would be amazing! I’m never sure what season radicchio is available in (?) but I always enjoy it. Hope you like the recipe!
What a power salad! I totally need to make this recipe.. I’m all about nourishing meals like this for weeknight dinners.
I’ve been taking it in my lunchbox to work. It keeps really well so it’s great for prep ahead meals. Hope you give it a try!
Thank you for a great recipe ! made it yesterday - came out very good !