Parsley Walnut Pesto Quinoa Salad

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.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 254 Calories

Ingredients

• 1 cup water
• 2 cups broccoli florets
• 1 cup diced tomato
• ½ cup quinoa
• sea salt to taste
• 1 cup fresh parsley
• 2 tablespoons olive oil, or more as needed
• ¼ cup walnuts
• 1 cup diced baby cucumber
• ¼ cup sliced leeks
• ¼ cup crumbled blue cheese, or more to taste

Recipe Instructions

Step 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.

Step 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.

Step 3

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

Step 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.