Parsley Walnut Pesto Quinoa Salad recipe
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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
Nutrition Info
- 254.2 caloriescarbohydrate: 22.6 gcholesterol: 6.3 mgfat: 15.8 gfiber: 4.5 gprotein: 8.4 gsaturatedFat: 3.2 gservingSize: -sodium: 228.4 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Parsley Walnut Pesto Quinoa Salad
Directions
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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.