Recipe by t_jones
"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."
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olive oil, or more as needed
diced baby cucumber
crumbled blue cheese, or more to taste
sea salt to taste
After blending the parsley-walnut pesto I thought it was terribly bitter. I worried that I'd have to add honey to make this salad palatable but after mixing it all together it was absolutely delicious. I think I had more like 3 cups of broccoli but the pesto was still enough to coat all the ingredients. The only other mods I made were I used much more olive oil, maybe 1/4 cup, so that the dressing was easier to mix around and I used feta instead of blue cheese because I prefer it. The cucumbers add some crunch and the tomatoes a little sweetness so don't omit them. So tasty!
Seriously amazing, just like the recipe submitter said! I made it exactly as written, except for one minor change: I had to add more oil to the parsley/walnut mix because it was a thick paste at first. No biggie. When I was done cooking the quinoa I thought, there's no way this is going to be enough! Fret not, bc this definitely makes enough for 4 good sized servings. I love how healthy this is and can't wait to eat the leftovers for lunch tomorrow! Next time I will add a bit of garlic as suggested. Thanks t_jones!
This was pretty good. Not a fan of blue cheese so I used feta. Also not a fan of walnuts so I think I'll use almonds next time. Chopped up some chicken and avocado and added to the mix.
* Percent Daily Values are based on a 2,000 calorie diet.
Parsley Walnut Pesto Quinoa Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 142
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