Pesto Quinoa Salad
This is a variation of our grain salad base recipe. Quinoa is a versatile grain; it’s as easy to make as rice, has great texture, and is full of fiber and protein. This pesto quinoa salad is a great plant-forward meal on its own or makes for a flavorful side!
Servings: 6 cups
Calories: 184kcal
Ingredients
- 1 cup quinoa
- 1 ½ cups water
- 15-ounce can low-sodium white beans
- 1 cup fresh or frozen broccoli florets
- ⅓ cup pesto
- ¼ cup shredded parmesan
- 1 Tablespoon lemon juice
- Salt & pepper to taste
Instructions
- Using a fine-mesh strainer, rinse and drain quinoa. Place in a medium pot with water and a pinch of salt. Bring to a boil over high heat.
- Once boiling, reduce heat, cover, and simmer until the liquid is absorbed (~15 minutes). Look for a white ring that pops out when the quinoa is cooked. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork and transfer to a large bowl.
- While the quinoa is cooking, drain and rinse beans. If necessary, trim broccoli florets to make consistently sized pieces.
- If using fresh broccoli, blanch for best flavor. Bring a pot of water to boil. Add broccoli. Cook for 2 minutes. Immediately drain and submerge in an ice bath. Once cool, drain.
- Add the beans, broccoli, pesto, and lemon juice to the bowl with the slightly cooled quinoa. Using a spatula, fold until well-combined. Top with parmesan cheese. Add salt and pepper to taste. Enjoy!
Notes
For extra flavor, toast the quinoa in the pot before adding the water.
Blanch fresh broccoli for best flavor and color.
Nutrition
Serving: 1serving | Calories: 184kcal | Carbohydrates: 22g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 211mg | Potassium: 228mg | Fiber: 3g | Sugar: 1g | Vitamin A: 412IU | Vitamin C: 15mg | Calcium: 82mg | Iron: 2mg