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Mediterranean vegetable & pesto stir fried grains
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½ tbsp olive oil
400g frozen Mediterranean vegetables
250g pack wholegrain, red rice & quinoa
2 tbsp chilled green pesto with basil
1/2 x 90g pack wild rocket
1/2 x 25g pack basil, leaves only, roughly chopped, plus extra to serve
75g Essential 50% Reduced Fat Greek Salad Cheese
1. Heat the oil in a large frying pan over a high heat. When hot, add the vegetables and allow to sizzle for 6 minutes, until starting to colour.
2. Reduce the heat and add the grains and a splash of water. Stir to combine and cook for 2 minutes. Stir through the pesto, then remove from the heat.
3. Stir the rocket and chopped basil through the quinoa mixture, then divide between two warm shallow bowls. Crumble the Greek salad cheese on top and scatter with the reserved basil leaves to serve.
Cook’s tip We have lots of different grain pouches available in store, all of which are cooked and ready to use in recipes like this. Alternatively, this dish is a great way to use up any leftovers, such as cooked quinoa. It’s so versatile that you can use any vegetables you have, too.
Typical values per serving:
vegetarian/1 of your 5 a day/gluten free/source fo fibre
This recipe was first published in May 2021.