Cook the quinoa as per box instructions. Leave to cool to room temperature.
2.
Prepare the avocado: put lemon juice in a medium sized bowl. Cut avocado into chunks and toss in lemon juice, set aside.
3.
Toast pine nuts in a non stick pan until lightly golden.
4.
Mix quinoa and olive oil. Add pesto & toasted pine nuts, mix gently – you want clumps of pesto to remain. Gently fold in the avocado, add salt and pepper to taste.
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By
mrk
