Parsley Walnut Pesto Quinoa Salad
Serves: 6
Jonathan Flatley
1 January 1970
Based on User reviews:
50
Spice
47
Sweetness
50
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Water1 cup
Quinoa2 cups
Broccoli Floret1 cup
Parsley (fresh)1 cup
Walnut2 tbsps
Olive Oil (or more as needed)1 cup
Tomato (diced)1 cup
Leek (sliced)Directions:
1
Bring water and quinoa to a boil in a saucepan
2
Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes
3
Cool to room temperature
4
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer
5
Bring water to a boil
6
Add broccoli, cover the saucepan, and steam until broccoli is tender, 2 to 4 minutes
7
Cool to room temperature
8
Puree parsley, walnuts, and olive oil together in a blender or food processor until sauce is smooth
9
Stir quinoa, broccoli, tomato, cucumber, and leeks together in a large bowl
10
Pour parsley sauce over quinoa mixture and toss to coat completely
11
Sprinkle blue cheese over the top and season with sea salt