Tuscan fish with quinoa and basil pesto

Fish
35 Min
pretty easy
4 People
Rating starstar_borderstar_borderstar_borderstar_border
Roasted zucchini and capsicum tossed through full flavoured quinoa mix from Thistle Be Good. Served with fried fish and delicious basil pesto.

No fish option - replacement is chicken schnitzels
1. Set oven to 200C.
Bring water to boil in the kettle.

Add quinoa and 2 cups boiled water to saucepan and cook according to packet instructions.

2. Slice capsicum and cut zucchini into crescents. Halve tomatoes. 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 sunflower seeds, crushed garlic, lemon juice 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. Toss roast vegetables through cooked quinoa. Serve with fish and a dollop of pesto. Season with salt and pepper to taste.

NOTES
For a cheesy pesto you can also add some nutritional yeast or parmesan cheese to the pesto.
No fish option - replacement is chicken schnitzels
 Increase cooking time to 10 minutes, or until cooked through.
QUINOA KIT, 1 packet (225g)
RED CAPSICUM, 1
ZUCCHINI, 1
CHERRY TOMATOES, 1 bag (200g)
BASIL, 1 packet
SUNFLOWER SEEDS, 1 packet (40g)
GARLIC, 1 clove
LEMON, 1/2 *
WHITE FISH FILLETS, 2 packets

FROM YOUR PANTRY
oil (for cooking + olive), salt, pepper