Broccoli Pesto Quinoa salad

If you don't know what to do for lunch or dinner, what do you usually do? My go-to is the almighty quinoa salad! I usually have a lot of quinoa on hand in my fridge or freezer (note: quinoa freezes exceptionally well), which means that salads like these can easily be put together at the very last moment. Quinoa salads are a versatile way to show off the seasons, and this is my little tribute to spring.

For this recipe I blanched some nice broccolini and threw my quinoa with kale, fresh mint, roasted chickpeas, avocado and my favorite part - crispy, pink slices of watermelon radish. Don't worry, if you can't find watermelon radish, thinly sliced ​​red radish will give the same sharp bite. And if you can't find broccolini, regular broccoli works great.

I simply dress everything in lemon and olive oil and then finish the salad big blobs of my favorite lemon pesto. This kale-quinoa salad recipe has the perfect balance between creamy, crunchy, fresh and savory elements, and for me the bright colors and the lemon-like, spicy flavors make it the typical spring dish.

Quinoa Salad Meal Prep Tips

This dish makes a great light and healthy (but still quite filling) dinner. Hopefully you have leftovers, because this recipe is great for meal preparation! If you have this salad ahead of you, follow these simple steps for success with meal preparations:

1. 
   Do not slice the avocado until you are ready to serve. Like bananas and apples, avocados & # 39; s oxidize or turn brown when they are sitting. When they turn brown, they can become bitter - not what you want in your lunch! Save them for the last minute to get perfectly green, creamy bites.


2. 
   Store the pesto separately. By storing the pesto in a separate container, you can season it and adjust the consistency before serving. If it is too thick, stir in more olive oil, or add a little more lemon if it needs a boost of clarity.


3. 
   Tasting and adjusting. If you make a grain salad in advance, always taste it before you serve it. Because the grains absorb the dressing, I think they often need extra lemon, a dash of olive oil or more salt and pepper on day 2 or 3.

Prepare and save individual portions in advance (I like to use these glass containers), or throw everything together in a large bowl and bring this salad to a spring picnic or a gathering!

Quinoa Salad variations

Feel free to play with the vegetables and herbs in this recipe! Blanched asparagus or chickpeas both would be great additions, or you could sub in arugula or spinach instead of the kale. For extra crunch, cover it with your favorite nuts or seeds (pepitas would be a good choice) and if you are not a vegan, a little feta would be a nice finishing touch.

For more healthy lunch ideas, check out this kale salad, this quinoa bowl, or this list of my go-to lunch packages!

4.8 from 6 reviews

Broccoli Pesto Quinoa salad

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Preparation time

15 minutes

cooking time

15 minutes

Total time

30 minutes

This quinoa salad is a great lunch or a healthy dinner. Loaded with kale, roasted chickpeas, crispy vegetables and a light pea pesto, it is healthy, vegan and gluten-free.

Writer: Jeanine Donofrio

Recipe type: Main dish

Portions: 3 to 4

ingredients

• 1 bunch of broccolini (or broccoli), cut into pieces


• 3 large kale leaves, minced meat (about 3 separate cups)


• Extra virgin olive oil, for drizzle


• Juice of ½ lemon, more to taste


• 2 full cups of cooked quinoa


• 1 watermelon radish, or 3 red radishes, in thin slices


• 1 avocado, diced


• ½ cup of mixed fresh herbs (I used mint and dill)


• 1½ cups roasted chickpeas
  


• Sea salt and freshly ground black pepper

Lemony pea pesto

• ¼ cup hemp seeds


• ½ cup frozen peas, thawed


• 1 small clove of garlic


• ¼ teaspoon of sea salt, more to taste


• 1 cup of packaged fresh spinach (or sub-basil)


• ¼ cup fresh dill (or sub-basil or mint)


• 2 tablespoons fresh lemon juice


• ½ teaspoon of Dijon mustard


• 2 tablespoons extra virgin olive oil, more if desired

Instructions

1. Prepare a large pan of salted boiling water and a large bowl of ice water. Drop the broccolini into the boiling water and blanch for about 1 minute, or until tender but still green. Apply the broccolini to the ice water for 1 minute to stop the cooking process. Drain and set aside.


2. Make the Lemony pea pesto: place the hemp seeds, peas, garlic and salt in a food processor and pulse until combined. Add the spinach, dill, lemon juice and mustard and pulse again. While the processor is running, the olive oil drizzled. For a thinner pesto, add more olive oil until it reaches the desired consistency. Taste seasoning and adjust.


3. Place the kale in a large bowl and sprinkle with olive oil, a pinch of salt and pepper and lemon juice. Massage the leaves until they soften and wither. Portion in serving dishes with quinoa, watermelon radish, avocado, herbs and broccolini. Season with extra olive oil, lemon juice, salt and pepper. Add the roasted chickpeas and serve with peas and pea pesto.

3.4.3177