Pesto & Fetta Quinoa Bowl

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.