Goat's Cheese & Beetroot Grain Bowl With Pesto Dressing

Boil a kettle

Rinse your quinoa in a sieve under cold running water

Add your quinoa to a large pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for an initial 6-7 min

Meanwhile, chop your Tenderstem broccoli into thirds

Drain and rinse your green lentils

Drain your beetroot in a colander over the sink

Chop the drained beetroot into rough, bite-sized pieces

Wash your salad and pat it dry with kitchen paper

After the initial 6-7 min, add the chopped Tenderstem to the quinoa pot

Cook for a final 3-4 min or until the broccoli is tender with a slight bite, and all the quinoa is tender

Combine your traditional Italian pesto with your white wine vinegar and 2 tbsp [3 tbsp] [4 tbsp] olive oil

Add a pinch of salt, pepper and sugar and give everything a good mix up – this is your pesto dressing

Drain the cooked quinoa & broccoli and rinse under cold running water

Drain and return to the pot

Add the drained lentils to the pot with the chopped beetroot, cashews and salad

Add half your pesto dressing (you'll use the rest later) and a very generous pinch of salt and stir it all together – this is your grain salad