Broccoli Pesto Quinoa Salad: A Fresh Take on Healthy Eating

Broccoli Pesto Quinoa Salad: A Fresh Take on Healthy Eating

Servings

4

servingsPrep time

10

minutesCooking time

15

minutesCalories

320

kcal

This Broccoli Pesto Quinoa Salad redefines healthy eating with a vibrant blend of flavors and textures. The creamy broccoli pesto offers a fresh twist, perfectly complementing the nutty quinoa. It’s a nutrient-packed dish that works as a side or a satisfying light meal.

Ingredients

• 1 cup quinoa, rinsed

• 2 cups broccoli florets, steamed

• 1/4 cup olive oil

• 1/4 cup pine nuts or walnuts

• 1 garlic clove, minced

• 1/2 cup cherry tomatoes, halved

• Juice of 1 lemon, salt, and pepper to taste

Directions

• Cook the Quinoa: Bring 2 cups of water to a boil, add quinoa, cover, and simmer for 15 minutes until fluffy.

  

• Make the Pesto: Blend steamed broccoli, olive oil, pine nuts, garlic, lemon juice, salt, and pepper until smooth.

• Combine the Ingredients: In a large bowl, mix the cooked quinoa and broccoli pesto until well coated.

• Add the Toppings: Gently fold in the cherry tomatoes and sprinkle with additional pine nuts

  

• Serve: Enjoy warm or chilled for a refreshing meal.

How to Make Broccoli Pesto Quinoa Salad

Note:

• For added protein, top with chickpeas or grilled tofu. Swap pine nuts with sunflower seeds for a nut-free option.