Parsley Walnut Pesto Quinoa Salad

Parsley Walnut Pesto Quinoa Salad

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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Ingredients

1 h servings 254 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 228 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 6
  1. 8 Ratings

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Most helpful positive review

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...

Most helpful critical review

The taste of parsley was overwhelming. May try again with basil pesto.

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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...

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 de...

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.

I made several changes based on what I had in my pantry, and it was really good! I used brown rice instead of quinoa, and my vegetables were broccoli, red pepper, and cucumber (I did not use ch...

The taste of parsley was overwhelming. May try again with basil pesto.

I loved this salad and used as the main dish on a bed of arugula and some balsamic vinaigrette on the side. I used what I had on hand - only cucumber & red peppers for the veggies. I also adde...

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