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Pesto Quinoa Salad
Prep Time:
20
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
1
hour
hour
Servings:
8
Servings
Author:
Nick Evans
Quinoa mixed with a bunch of veggies, some feta, and a nice homemade pesto makes for a great weekday lunch dish!
Equipment
1
Food Processor
Ingredients
8
ounces
quinoa
,
cooked
1
small red onion
,
diced
1
red pepper
,
diced
1
cucumber
,
seeded, peeled and diced
1
14 oz. can
chickpeas
,
drained and rinsed
1
Cup
feta cheese
,
crumbled
1/3
Cup
parsley
,
chopped
Basic Pesto:
2 Cups basil
2
cloves
garlic
1/3
Cup
pine nuts
1/2
Cup
olive oil
1/3
Cup
Parmesan Cheese
Salt and pepper
Instructions
Combine pesto ingredients in a processor and pulse until combined.
Cook quinoa according to package and set aside.
While quinoa cooks, chop all your vegetables.
Combine veggies with quinoa. Crumble in feta. Toss with pesto.
The salad is best if you let it chill before serving.
Nutrition
Serving:
1
bowl
|
Calories:
336
kcal
|
Carbohydrates:
24
g
|
Protein:
11
g
|
Fat:
23
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
12
g
|
Cholesterol:
13
mg
|
Sodium:
240
mg
|
Potassium:
335
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
1058
IU
|
Vitamin C:
26
mg
|
Calcium:
89
mg
|
Iron:
2
mg