DIY Lemony Quinoa Pots with Caramelised Purple Carrot & Pine Nut Pesto

| 13 January 2015

Most of the days we like our lunches nice, quick and *super* yummy: what about you?

What do you like having for lunch? Especially when you are DIY’ing it?العاب فرايف 

Today we are sharing a recipe for people that like the flavour, the nourishment, the color, the wow factor in one لعبة بن تنquick-n-easy lunch pot.

Best prepared the evening before and stored in a clip-on jar or other glass Tupperware for your lunch-time pleasures. It keeps really well and colours stay intact due to sturdy ingredients and plenty of lemon. No brown sludge for lunch, thank you.

DIY Lemony Quinoa Pots with Caramelised Purple Carrot & Pine Nut Pesto

Ingredients

(serves 2)

  • 1 cup of quinoa or other grain of your choice (millet, amaranth, and wild rice are our favourite)
  • 3-4 organic purple carrots
  • pinch of fresh rosemary leaves
  • 4-5 cloves of garlic
  • 1/2 coriander seeds
  • 1/2 tsp smoked paprika
  • 1 TBLS maple syrup
  • 1 TBLS tamari
  • 1-2 lemons
  • 2 shallots
  • 1 TBLS coconut oil
  • unprocessed sea salt to taste
  • 1 bunch of basil
  • 1/4 cup of pine nuts
  • 1 tsp nutritional yeast (optional)
  • 1 tsp raw unpasteurized miso (optional)
  • 1-2 TBLS olive oil
  • 1 stem of fresh mint

Method

For the base:

Cook the grain in accordance with your preference. Heat a pan with some coconut oil first, gently saute some finely chopped shallots, add 1/2 tsp of turmeric powder and then stir in the quinoa, adding water and sea salt to taste last – just enough to cover the quinoa by the width of approx two fingers. Do not overcook the grain, you want it nice and firm. Squeeze half a lemon at the end and mix in few chopped mint leaves for extra freshness.

For caramelised carrots:

Heat a pan with some coconut oil or sunflower oil. Add crushed and finely chopped garlic (3-4 cloves), coriander seeds, smoked paprika and rosemary. Let the spices roast for a minute or two. Add sliced or chopped carrots and saute for 4-5 minutes or till tender on medium heat. Add maple syrup and tamari and mix well. Finally, add salt to taste and squeeze half a lemon. Saute for another 5 minutes on low heat.

For pesto:

In a food processor add garlic and pine nuts and whiz. Add a cup of basil leaves (no stalks), olive oil, 1/2 lemon juice, salt and whiz again. Add miso or nutritional yeast for a cheesier flavour. Do not over-blend the basil with 0il as it will wilt and go brown.

Assemble your lunch pot, store in the fridge (or eat right away) and enjoy!

With Much Celebration & Appreciation,

Aiste, Joel & the Wild Team xoxo