Parsley Walnut Pesto Quinoa Salad Recipe - Allrecipes.com
Parsley Walnut Pesto Quinoa Salad Recipe
  • READY IN 1 hr

Parsley Walnut Pesto Quinoa Salad

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    1 hr

Directions

  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. 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. Puree parsley, walnuts, and olive oil together in a blender or food processor until sauce is smooth.
  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.
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Reviews More Reviews

Sep 16, 2014

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!

 
Jul 15, 2014

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!

 

4 Ratings

Mar 17, 2015

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.

 

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Nutrition

  • Calories
  • 254 kcal
  • 13%
  • Carbohydrates
  • 22.6 g
  • 7%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 15.8 g
  • 24%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 228 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

t_jones
6 Followers 1 Saved Recipes
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