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Quinoa Pesto Salad
The simple dressing on this salad complements almost any combination of vegetables and even suits many low-sugar fruits, such as apples. Experiment with you favorite vegetables to create a unique vegetarian dish every time.
1/2 c. quinoa, cooked
1 c. asparagus, cut into bite-sized pieces
1/4 c. red onion, diced
1/2 c. sweet bell peppers, diced
1/2 c. grape tomatoes, halved
5 artichoke hearts, chopped
1 T. parsley, chopped
1 (15 oz.) can no-salt-added chickpeas, rinsed and drained
1 t. pesto
1 T. balsamic vinegar
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Quinoa Pesto Salad

Quinoa Pesto Salad

Quinoa Pesto Salad
Three Stars Guiding Stars
  • Servings:2 (748 g)
  • Prep Time:15 minutes
  • Cook Time:0 minutes
1. Add the asparagus to hot quinoa and cover for 5 minutes.
2. Toss vegetables together.
3. Whisk together vinegar and pesto. Pour over vegetables.
4. Add quinoa, asparagus and chickpeas
5. In a smaller bowl, combine the balsamic vinegar with pesto until smooth. Pour it into the large bowl of veggies, along with the chickpeas, quinoa, and asparagus. Stir to coat and serve warm or cold.