PARSLEY WALNUT PESTO QUINOA SALAD

Parsley Walnut Pesto Quinoa Salad image

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.

Provided by Tami Jones

Categories Salad Grains Quinoa Salad Recipes

Time 1h

Yield 4

Number Of Ingredients 11

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

Steps:

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.
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.
Puree parsley, walnuts, and olive oil together in a blender or food processor until sauce is smooth.
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 : Calories 254.2 calories, Carbohydrate 22.6 g, Cholesterol 6.3 mg, Fat 15.8 g, Fiber 4.5 g, Protein 8.4 g, SaturatedFat 3.2 g, Sodium 228.4 mg, Sugar 3.1 g