80g each red & white quinoa, 2 bunches asparagus (or broccolini), 100g frozen peas, 200g baby spinach leaves 1 avocado chopped, 100g feta crumbled, 100g pepitas toasted.  Bring quinoa to boil then simmer on low for 15 minutes or until water absorbed and quinoa soft. Steam asparagus, then peas. For the Pesto whiz 60g pistachios, 1/3 cup basil leaves finely grated zest & juice of 1 lemon or lime, 1/2 cup organic extra virgin olive oil.  Add water if too thick.

Pile the greens and quinoa in a bowl with avocado, feta & pumpkin seeds.  Toss with pesto. Serve with chicken.