Quinoa Penne Pasta Salad
Ingredients
- 150g ceres organics quinoa penne pasta
- 100g Roasted & Salted Cashews
- 130g Ceres Organics Basil Pesto
- 1/2 a pumpkin roasted in olive oil with salt and pepper
- 2 cups of roasted chicken thighs (roasted with the pumpkin) or tonzu tofu (fried in olive oil)
- Several handfuls of fresh rocket
- Salt and pepper to taste
Method
- Cook pasta as per packet instructions.
- Roast chicken and pumpkin in olive oil at 180 degrees for 40 mins or till cooked through. Or vegetarian option roast pumpkin and fry tofu in olive oil till cooked
- Drain and rinse, stir through the pesto, rocket and cashews and enjoy.