Parsley Walnut Pesto Quinoa Salad

    Recipe Picture:Parsley Walnut Pesto Quinoa Salad
    2

    Parsley Walnut Pesto Quinoa Salad

    (8)
    1hour


    1 person made this

    Use this recipe to give a fresh taste to pesto sauce by making it with walnuts and parsley, then serve over a quinoa salad with leeks and blue cheese.

    Ingredients
    Serves: 4 

    • 1 cup water
    • 1/2 cup quinoa
    • 2 cups broccoli florets
    • 1 cup fresh parsley
    • 1/4 cup walnuts
    • 2 tablespoons olive oil, or more as needed
    • 1 cup diced tomato
    • 1 cup diced baby cucumber
    • 1/4 cup sliced leeks
    • 1/4 cup crumbled blue cheese, or more to taste
    • sea salt, to taste

    Directions
    Preparation:20min  ›  Cook:20min  ›  Extra time:20min cooling  ›  Ready in:1hour 

    1. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover then simmer until quinoa is tender and water is absorbed, 15 to 20 minutes. Cool to room temperature.
    2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover the saucepan and steam until broccoli is tender, 2 to 4 minutes. Cool to room temperature.
    3. Puree parsley, walnuts and olive oil together in a blender or food processor until sauce is smooth.
    4. Stir quinoa, broccoli, tomato, cucumber and leeks together in a large bowl. Pour parsley sauce over quinoa mixture and toss to coat completely. Sprinkle blue cheese over the top and season with sea salt.
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    Reviews and Ratings
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    (8)

    Reviews in English (6)

    by
    10

    Seriously amazing, just like the recipe submitter said! I made it exactly as written, except for one minor change: I had to add more oil to the parsley/walnut mix because it was a thick paste at first. No biggie. When I was done cooking the quinoa I thought, there's no way this is going to be enough! Fret not, bc this definitely makes enough for 4 good sized servings. I love how healthy this is and can't wait to eat the leftovers for lunch tomorrow! Next time I will add a bit of garlic as suggested. Thanks t_jones!  -  15 Jul 2014  (Review from Allrecipes USA and Canada)

    by
    7

    After blending the parsley-walnut pesto I thought it was terribly bitter. I worried that I'd have to add honey to make this salad palatable but after mixing it all together it was absolutely delicious. I think I had more like 3 cups of broccoli but the pesto was still enough to coat all the ingredients. The only other mods I made were I used much more olive oil, maybe 1/4 cup, so that the dressing was easier to mix around and I used feta instead of blue cheese because I prefer it. The cucumbers add some crunch and the tomatoes a little sweetness so don't omit them. So tasty!  -  16 Sep 2014  (Review from Allrecipes USA and Canada)

    by
    3

    This was pretty good. Not a fan of blue cheese so I used feta. Also not a fan of walnuts so I think I'll use almonds next time. Chopped up some chicken and avocado and added to the mix.  -  17 Mar 2015  (Review from Allrecipes USA and Canada)

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