Pesto Quinoa with Spinach and Courgettes

This has quickly become one of my favourite easy dinners. Unsurprising, really, as we all know how much I like quinoa and I really, really like pesto too - especially when it's home made. It's fresher and full of flavour, with this recipe not containing any parmesan so it's still dairy free, without scrimping on the taste. 

Mixed together with whatever veggies you like and then served as a main in itself or as a side it's delicious, summery and packed full of good stuff that will make you happy inside and out. It also makes it perfectly understandable to have seconds, then dessert too right? 'cos when your main is this green, a girl needs some dessert. 

FYI, I got lots of sweet tings knocking around this place...just incase you need some inspiration.

Ingredients:
For the pesto: 
6 tablespoons pine nuts
2 garlic cloves
1 1/2 packed cups fresh basil leaves
1/4 cup olive oil
salt and pepper
(makes about 1 cup)

1 cup quinoa
2 cups water
Veg of your choice (this time I used baby courgettes and spinach, but anything would work well - broccoli/peppers/tomatoes etc)

To Make:

• Cook the quinoa by bringing the water to the boil and then leave covered to simmer over a low heat for 15 minutes, until the all the water is absorbed and it is fluffy. 
• Set the quinoa aside and make the pesto by combining the pine nuts and garlic in the bowl of a food processor. Pulse until the nuts are finely ground.
• Add the basil and pulse a few times until its roughly chopped.
• Add the olive oil, salt and pepper and pulse a few more times, until the pesto is just combined but still has a slightly rough texture.

• Prepare your veg and combine with the cooked quinoa and the pesto in a large serving bowl.

• Serve.