Baby Leaf

Rocket Pesto Quinoa Salad

Preparationn: 40 minutes

Serves: 4


  • 1 x 60g bag of rocket
  • 1 bunch basil leaves
  • ½ cup olive oil
  • 1/3 cup pine nuts
  • 1/3 cup grated parmesan
  • Juice of half a lemon
  • Salt and pepper
  • 1 cup quinoa
  • ½ cup rocket pesto
  • 200g edamame pods (frozen or fresh)
  • 100g Greek feta
  • 1 Lebanese cucumber, diced


  1. Toast the pine nuts in a small, dry frying pan over a low heat for 4-5 minutes, keeping careful watch as they can burn easily. Remove from heat and allow to cool for 5 minutes.
  2. Add all ingredients into a food processor or blender and blend on high for 2 minutes or until smooth.
  3. Store in an airtight container in the fridge until needed. Alternatively freeze for up to 3 months!
  4. Cook quinoa as per packet instructions. Allow to cool completely before use.
  5. Microwave or steam the edamame for 2-3 minutes then run under cool water to blanch the beans.
  6. Combine all ingredients in a large salad bowl with ½ cup of pesto and enjoy with your favourite lean protein!