Quinoa bowl with cannellini beans, roasted tomatoes and rocket pesto

Ingredients

For 1 serving

• Quinoa50 g
• Cooked cannellini beans150 g
• Cherry tomatoes180 g
• Arugula40 g
• Walnuts12 g
• Garlic1 clove
• Extra virgin olive oil10 g
• Lemon juice1 teaspoon
• Saltto taste

Contains: nuts,

In season: June – September

Method

1. Preheat the oven to 200 °C (conventional). Wash and halve the cherry tomatoes and arrange them cut side up on a lined tray with a pinch of salt.
2. Roast for 15 minutes, until wrinkled and lightly caramelised at the edges.
3. Meanwhile, rinse the quinoa, put it in a small pan with twice its volume of water, bring to the boil, cover and cook over low heat for 12 minutes until the water is absorbed.
4. Make the pesto: wash the rocket and blend half of it with the walnuts, garlic, oil, lemon juice, a pinch of salt and 2 tablespoons of water until creamy.
5. Drain and rinse the cannellini beans.
6. Build the bowl with the quinoa, beans, tomatoes and the remaining rocket and dress with the rocket pesto.