Tuscan fish with quinoa and basil pesto

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Roasted zucchini, squash and capsicum tossed through full flavoured quinoa mix from Thistle Be Good. Served with simply fried fish and a delicious cashew, basil pesto.

No fish option - replacement is chicken schnitzels.
1. Set oven to 200ºC.

 Bring 2 cups of water to boil in the kettle. Cook quinoa in a saucepan according to packet instructions.

2. Slice capsicum, cut zucchini into crescents and wedge squash. Toss on a lined oven tray with 1 tbsp olive oil, salt and pepper. Roast in the oven for 20 minutes, or until tender.

3. Roughly chop basil leaves. Add to a food processor with cashews and nutritional yeast (see notes), crushed garlic, 1 1/2 tsp vinegar and 1/3 cup olive oil. Process to form a rough pesto. Season with salt and pepper to taste.

4. Heat a large frypan over medium-high heat with 1 tbsp oil. Cook in pan for 3-4 minutes on each side, or until golden and cooked through.

5. Halve cherry tomatoes.
Toss roast vegetables and tomatoes through cooked quinoa. Serve with fish and a dollop of pesto. Season with salt and pepper to taste.

Try to get an even ratio of cashews and nutritional yeast from the packet as you will need half the packet for another recipe.

No fish option - replacement is chicken schnitzels.

Increase cooking time to 10 minutes, or until cooked through.
sun-dried tomato quinoa kit 225g

yellow capsicum 1
Zucchini 1
Yellow squash 4

basil 1 packet
cashew + nutritional yeast mix 1/3 packet
garlic 1 clove

white fish fillets 2 packets

cherry tomatoes 1 punnet

From your pantry:
olive + oil (for cooking), salt, pepper, apple cider vinegar