Pesto & Fetta Quinoa Bowl

Name: Pesto & Fetta Quinoa Bowl with Greens & Slivered Almonds
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 unit red onion; 1 unit zucchini; 2 clove garlic; 1 packet green beans; ½ bunch coriander; 1 packet quinoa; 1 packet slivered almonds; 1.5 cup water; 1 tub traditional pesto; 1 block fetta cheese

with Greens & Slivered Almonds

Up to 180$ + Free Treats / Extras for Life

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!

Allergens:

Almond

•Milk

•Tree Nuts

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.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

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, Peanuts, 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

per serving

Calories2610 kcal

Fat36.9 g

of which saturates6.7 g

Carbohydrate51.4 g

of which sugars7.5 g

Protein21.2 g

Sodium450 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Lid

•Saucepan

•Sieve

•Spoon

•Pan

Cooking Steps

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.