Parsley Walnut Pesto Quinoa Salad Recipe

Name: Parsley Walnut Pesto Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and 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.

225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup water, 1/2 cup quinoa, 2 cups broccoli florets, 1 cup fresh parsley, and more.

Yes, Parsley Walnut Pesto Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Parsley Walnut Pesto Quinoa Salad

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