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Christian Vegetarian Association Presents:

Take Heart!

Tutti Frutti Pesto and Quinoa Citrus Salad
(Mouthwatering Vegan Recipes)

INGREDIENTS FOR SALAD

The zest of an orange
The zest of a lime
The juice of half an orange
The juice of half a lime
1 small eggplant (aubergine), chopped and griddle-panned
1 red bell pepper, or red romano pepper, chopped and griddle-panned
1 medium sized zucchini, chopped and griddle-panned
½ cup red quinoa, pre-boiled (don’t overcook it), drained and set aside
1 small red onion, finely chopped
1 spring onion, chopped
¼ cup dried black raisins (I used the jumbo ones)
2 Tbsp dried cranberries
1½ cups sweetcorn

INGREDIENTS FOR PARSLEY & CILANTRO WALNUT PESTO

2 handfuls fresh flat leaf parsley
1 handful fresh cilantro (coriander)
12 walnuts
2 sun dried tomato halves
1 Tbsp nutritional yeast (available in the US from here, or in the UK from here)
6 Tbsp extra virgin olive oil
a pinch of Himalayan salt – add with caution, as this salt’s very concentrate (available in the US from here, or in the UK from here)
 
METHOD FOR THE PESTO

Place the dried ingredients in a food processor, and process until all is finely chopped, then gradually add the oil until a thick paste is formed (taste the finished product for salt).  Then spoon out and set aside in a bowl.
 
METHOD FOR THE SALAD

After griddle panning the veggies, set them aside in bowls and go make your pesto.

Now add all the salad ingredients into a large serving bowl of your choice (except for the lime and orange juice), then spoon in the quinoa on one side, and the pesto on the other.

Toss the lot gently, add the citrus juices, toss again gently, and serve.  This salad tastes best when served at room temperature.

Enjoy!


Your question and comments are welcome

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