Black Olive and Pesto Quinoa with Tomato, Pine Nut & Mozzarella Salad

(Serves 2)

We've created our black olive and pesto quinoa pouch to be a superb combination between our British-grown grains and delicious Mediterranean flavours. This recipe works perfectly with the sweetness of the tomatoes and creaminess of the mozzarella creating a balanced and light dish. 

You will need

  • 1 black olive & pesto flavour ready-to-eat quinoa pouch
  • 12 cherry tomatoes, halved
  • 100g mozzarella, torn up
  • 1/2 cup mixed stoned olives, chopped
  • 1/3 cup crushed hazelnuts
  • 3 tablespoons of pine nuts
  • Handful of rocket leaves
  • Pinch of fresh thyme
  • Cracked sea salt
  • Drizzle of olive oil

Method

Squeeze the black olive and pesto ready-to-eat quinoa pouch to separate the grains, then tear a small opening at the top to let out the steam and heat on full power in the microwave according to the instructions. Leave to stand for one minute to cool.

Empty the heated quinoa pouch into a large bowl and break up the grains gently with a fork. Add the prepared ingredients along with the thyme and rocket and gently mix through. Season to taste with sea salt, and drizzle with olive oil prior to serving.



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