Pesto quinoa bowl with roast tomatoes and chickpeas

Method

1. Heat the oven to 220°C (200°C fan). Drain and rinse the chickpeas and dry them in a tea towel.
2. Put the cherry tomatoes and chickpeas on a baking tray with the olive oil and a good pinch of salt, toss and roast for 20 minutes, until the tomatoes burst and the chickpeas are crisp at the edges.
3. Rinse the quinoa in a sieve, then put it in a pan with 200 ml water and a pinch of salt. Bring to the boil, cover and simmer for 12 minutes, then leave it covered off the heat for 5 minutes.
4. Toast the pine nuts in a dry frying pan over a medium heat for 2 to 3 minutes, shaking the pan, until golden. Tip them out straight away.
5. Fluff the quinoa and stir through the vegan pesto and the juice of half the lemon.
6. Divide the quinoa between two bowls and add the rocket.
7. Top with the roast tomatoes and chickpeas, spoon over any tomato juices from the tray and scatter with the pine nuts. Serve with the other lemon half cut into wedges.

Tip Toast the pine nuts and tip them out straight away, as they keep cooking in a hot pan. Sunflower seeds work if pine nuts cost too much.

Photo made with AI.

From Nosha · nosha.app