Parsley Walnut Pesto Quinoa Salad

Parsley Walnut Pesto Quinoa Salad

by Jo Holmes 2 years ago
3.8 (8)
20 minutes
254.2 kcal
22.6 g carbs
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Description

A seriously amazing and fresh salad; the epitome of healthy and nutrition-packed. I served this over fresh baby kale with balsamic dressing on the side for those that want a more robust flavor. This is amazing with the addition of garlic! Serve cold or at room temperature.

Ingredients
  • 1 cup water
  • ½ cup quinoa
  • 2 cups broccoli florets
  • 1 cup fresh parsley
  • ¼ cup walnuts
  • 2 tablespoons olive oil, or more as needed
  • 1 cup diced tomato
  • 1 cup diced baby cucumber
  • ¼ cup sliced leeks
  • ¼ cup crumbled blue cheese, or more to taste
  • sea salt to taste
Directions
  1. 1. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes. Cool to room temperature.
  2. 2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover the saucepan, and steam until broccoli is tender, 2 to 4 minutes. Cool to room temperature.
  3. 3. Puree parsley, walnuts, and olive oil together in a blender or food processor until sauce is smooth.
  4. 4. Stir quinoa, broccoli, tomato, cucumber, and leeks together in a large bowl. Pour parsley sauce over quinoa mixture and toss to coat completely. Sprinkle blue cheese over the top and season with sea salt.
Nutrition Facts
serving: 4 servings
calories: 254.2 kcal
carbohydrates: 22.6 g
protein: 8.4 g
saturated fat: 3.2 g
cholesterol: 6.3 mg
sodium: 228.4 mg
fiber: 4.5 g
sugar: 3.1 g