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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Parsley Pesto Quinoa Salad Recipe

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This recipe for Parsley Pesto Quinoa Salad is from Keller Family Cookbook; 3rd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c water
1/2 c quinoa
2 c broccoli florets
1 c fresh parsley
¼ c walnuts
2 T olive oil (or more as needed)
1 c diced tomato
1 c diced English cucumber (leave the peel on)
¼ c sliced leeks (or mild onion if you can’t find leeks)
¼ c crumbled bleu cheese (or more to taste or sub if you don’t like bleu)
Sea salt to taste
Directions:
Directions:
Bring water and quinoa to boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed (15-20 minutes). Cool to room temperature.
Place a steamer insert into a saucepan ( I used a large strainer) – fill with water to just below the bottom of the steamer. Bring water to a boil add broccoli, cover the pan and steam until florets are tender (usually 2 – 4 minutes). Cool to room temperature.
Puree the parsley, walnuts and olive oil together in a blender or food processor until sauce is smooth.
Stir quinoa, broccoli, tomato, cucumber & leeks in a large bowl. Pour parsley pesto over the mixture and toss to coat completely. Sprinkle on cheese and season with sea salt.

Chill for at least 20 minutes before serving to allow flavors to blend.- Can be served shilled or at room temperature.
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is a seriously amazing fresh salad – the epitome of healthy and nutrition-packed. The first time I made this was for a health fair “Healthy Potluck Luncheon” where I work – it was a HIT!!

 

 

 

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