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Slow Cooker Pesto Quinoa

Comforting and filling, this one-pot dish is prepped in minutes. As good for you as it is flavourful – and minimal effort to boot. Get this slow cooker pesto quinoa dish on the go and add leftover roast chicken for extra protein.

Slow Cooker Pesto Quinoa


For the Pesto
This will make more than you need for this dish. The rest can be stored in a jar for up to 2 weeks.

200g spinach
100g fresh basil leaves
2 garlic cloves
50ml extra virgin olive oil
30g freshly grated parmesan cheese
25g pine nuts
Salt to taste

For the quinoa
150g quinoa
600ml chicken or vegetable stock
170g homemade spinach pesto
100g sundried tomatoes

To serve
Fried eggs
Parmesan cheese
Fresh basil leaves
Pinch salt and pepper



  1. For the pesto: pulse the spinach, basil and garlic in a food processor or blender until well chopped (about 20 seconds). Slowly add in the oil and pulse until combined. Next, throw in the parmesan, pine nuts and finally salt. Pulse until you have the desired consistency
  2. For the dish: add the quinoa and 500ml of stock to the slow cooker, and cook on low for 3-4 hours until cooked
  3. Pour in the remaining stock, add the pesto and stir through the sun dried tomatoes
  4. Fry eggs in a frying pan, dish up the quinoa and sprinkle on grated parmesan and torn fresh basil leaves when you’re ready to serve


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