Rice & Quinoa Salad with Basil Sacla' Pesto
On the table in 25mins
Serves 2
vegan
Ingredients
- 250g basmati rice
- 250g quinoa
- 200g peas
- 1 small packet wild rocket, washed & drained
- 1 handful cherry tomatoes, sliced in half
- 2 tbsp. capers
- 2 tbsp. Sacla’ Reduced Fat Basil Pesto
- 1/2 lemon
- 1 handful basil leaves
- Sea salt & pepper to taste
Method
- Cook the basmati rice and the quinoa according to packet instructions
- When they're ready, add the peas, rocket, tomatoes and capers
- Mix the pesto and the juice of half a lemon in a small bowl and drizzle over the rice & quinoa salad
- Top with a handful of basil leaves, season to taste and serve
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