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Red pesto quinoa spinach salad Recipe

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This recipe for Red pesto quinoa spinach salad, by , is from Bailey's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bailey Kretzler


For the sauce:
- 1/3 cup sundried tomatoes (oil packed)
- 1/3 cup Spanish olives
- 1 medium roasted red pepper
- 4 cloves of roasted garlic
- 2 tbsp. olive oil
- juice of 1 lemon
- 2 tbsp. walnuts
- fresh Italian herbs (marjoram, thyme, basil)
- 1 generous pinch of salt
- 1 even more generous pinch of pepper
For the fixins
- 2 tomatoes chopped
- 1 red pepper chopped
- 1 eggplant cubed
- 1 tin of chickpeas
- 1/2 tsp dill
- 1/2 tsp thyme
For the base
- 1 lb spinach and arugula (or just one or the other)
- 1/2 cup quinoa

1) prepare quinoa and and wash greens, set aside

2) toss chickpeas in oil and roast in the oven at 200C until crispy (about 15 minutes), mix in with quinoa along with tomatoes and fresh red pepper

3) toss eggplant in oil roast egg plant in oven at 200C for 15 to 20 minutes until tender but not mushy. Add these to the quinoa mixture

4) combine all sauce ingredients into the bowl of a food processor and pulse until a smooth creamy texture is obtained. Add to the qunioa mixture and stre until completely combined

5) serve over greens with an extra squeeze of lemon juice for lunch or dinner!

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is a wonderful and balanced salad. It's great in the summer when tomatoes and peppers are fresh and you have access to good herbs. The eggplant could easily be swapped out for zucchini or even cucumber if you are looking for something fresher. I really like the arugula spinach mix (big fan of arugulas zest) but you could even do kale! Hopefully this can brighten up your lunch or dinner!




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