1/2 cup cooked quinoa
1 cup veggie broth
5 or 6 zucchini
1.5 tbsp olive oil
1 tsp paprika
1/2 tsp (to tast) sea salt
2 cloves garlic
2 green onions - both white and green parts
1/2 cup toasted pumpkin seeds ('pepitas')
1/2 tsp sea salt
1 bunch of cilantro
1/4 cup fresh lime juice and zest (usually takes 2 small limes)
1/3 cup olive oil
1/2 cup coarsely chopped cilantro
1/2 cup crumbled sheep milk feta (plus more to garnish)
Quarter zucchini lengthwise into spears (or sixths if larger)
Drizzle with olive oil, paprika and salt and toss using your hands
Grill for 7 - 10 mins and flip them half way through.
Remove, allow to cool and cut into 1 inch chunks
Pulse garlic, pumpkin seeds, onions and sea salt in food processor.
(remember to hold a handful of cilantro back for garnish)
Add cilantro and lime juice (remember to hold a handful of cilantro back for garnish)
Drizzle in olive oil - add more citrus and/or dribble of water to find your favourite texture.
IN A LARGE BOWL
Add quinoa and spoonfuls of pesto and stir gently to combine.
Add zucchini, chop the cilantro you kept aside and add it with feta and mix together gently.
Add more pesto and feta so as to garnish to taste. Can be served chilled or at room temperature.