Parsley Walnut Pesto Quinoa Salad Recipes
PARSLEY-QUINOA SALAD
This Parsley-Quinoa Salad can be made in advance and served at room temperature. Serve this salad alongside grilled chicken as a main for a delicious meal.
Provided by Martha Stewart
Categories Salad Recipes
Yield Serves 4
Number Of Ingredients 6
Steps:
- Combine the quinoa and 1 1/2 cups of water in a 2-quart saucepan over high heat. Bring to a boil, cover, reduce the heat, and simmer 10 to 12 minutes, until all of the water is absorbed. Drain and run under cold water. Toss in the remaining ingredients and serve.
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.
Provided by Tami Jones
Categories Quinoa Salad
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- 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.
- 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.
- Puree parsley, walnuts, and olive oil together in a blender or food processor until sauce is smooth.
- 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.
Nutrition Facts : Calories 254.2 calories, Carbohydrate 22.6 g, Cholesterol 6.3 mg, Fat 15.8 g, Fiber 4.5 g, Protein 8.4 g, SaturatedFat 3.2 g, Sodium 228.4 mg, Sugar 3.1 g
PESTO QUINOA SALAD
My daughter-in-law got me hooked on quinoa, and I'm so glad she did! I've been substituting quinoa in some of my favorite pasta recipes, and this dish is the happy result of one of those experiments. I love using my garden tomatoes and peppers in this salad; however, sun-dried tomatoes and roasted red peppers are equally delicious. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, bring water to a boil; stir in quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 10-12 minutes. Cool slightly., Mix pesto, onion, oil, vinegar and salt; stir in pepper, tomatoes, cheese and quinoa. Refrigerate, covered, to allow flavors to blend, 1-2 hours. If desired, stir in basil.
Nutrition Facts : Calories 183 calories, Fat 11g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 268mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
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.
Provided by Tami Jones
Categories Quinoa Salad
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- 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.
- 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.
- Puree parsley, walnuts, and olive oil together in a blender or food processor until sauce is smooth.
- 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.
Nutrition Facts : Calories 254.2 calories, Carbohydrate 22.6 g, Cholesterol 6.3 mg, Fat 15.8 g, Fiber 4.5 g, Protein 8.4 g, SaturatedFat 3.2 g, Sodium 228.4 mg, Sugar 3.1 g
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.
Provided by Tami Jones
Categories Quinoa Salad
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- 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.
- 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.
- Puree parsley, walnuts, and olive oil together in a blender or food processor until sauce is smooth.
- 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.
Nutrition Facts : Calories 254.2 calories, Carbohydrate 22.6 g, Cholesterol 6.3 mg, Fat 15.8 g, Fiber 4.5 g, Protein 8.4 g, SaturatedFat 3.2 g, Sodium 228.4 mg, Sugar 3.1 g
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.
Provided by Tami Jones
Categories Quinoa Salad
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- 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.
- 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.
- Puree parsley, walnuts, and olive oil together in a blender or food processor until sauce is smooth.
- 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.
Nutrition Facts : Calories 254.2 calories, Carbohydrate 22.6 g, Cholesterol 6.3 mg, Fat 15.8 g, Fiber 4.5 g, Protein 8.4 g, SaturatedFat 3.2 g, Sodium 228.4 mg, Sugar 3.1 g
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.
Provided by Tami Jones
Categories Quinoa Salad
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- 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.
- 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.
- Puree parsley, walnuts, and olive oil together in a blender or food processor until sauce is smooth.
- 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.
Nutrition Facts : Calories 254.2 calories, Carbohydrate 22.6 g, Cholesterol 6.3 mg, Fat 15.8 g, Fiber 4.5 g, Protein 8.4 g, SaturatedFat 3.2 g, Sodium 228.4 mg, Sugar 3.1 g
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