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.

Notes:
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