Parsley Walnut Pesto Quinoa Salad Recipes

PARSLEY-QUINOA SALAD

Parsley-Quinoa Salad image

This Parsley-Quinoa Salad can be made in advance and served at room temperature. Serve this salad alongside grilled chicken as a main for a delicious meal.

Provided by Martha Stewart

Yield Serves 4

Number Of Ingredients 6

Ingredients

3/4 cup quinoa, washed, strained, and rinsed twice
1/3 cup roughly chopped parsley
1 small cucumber, peeled, seeded, and diced
Juice of 1/2 lemon
1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

Combine the quinoa and 1 1/2 cups of water in a 2-quart saucepan over high heat. Bring to a boil, cover, reduce the heat, and simmer 10 to 12 minutes, until all of the water is absorbed. Drain and run under cold water. Toss in the remaining ingredients and serve.

PARSLEY WALNUT PESTO QUINOA SALAD

Parsley Walnut Pesto Quinoa Salad image

A seriously amazing and fresh salad; the epitome of healthy and nutrition-packed. I served this over fresh baby kale with balsamic dressing on the side for those that want a more robust flavor. This is amazing with the addition of garlic! Serve cold or at room temperature.

Provided by Tami Jones

Categories Quinoa Salad

Time 1h

Yield 4

Number Of Ingredients 11

Ingredients

1 cup water
½ cup quinoa
2 cups broccoli florets
1 cup fresh parsley
¼ cup walnuts
2 tablespoons olive oil, or more as needed
1 cup diced tomato
1 cup diced baby cucumber
¼ cup sliced leeks
¼ cup crumbled blue cheese, or more to taste
sea salt to taste

Steps:

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.
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.
Puree parsley, walnuts, and olive oil together in a blender or food processor until sauce is smooth.
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.

Nutrition Facts : Calories 254.2 calories, Carbohydrate 22.6 g, Cholesterol 6.3 mg, Fat 15.8 g, Fiber 4.5 g, Protein 8.4 g, SaturatedFat 3.2 g, Sodium 228.4 mg, Sugar 3.1 g

PARSLEY WALNUT PESTO QUINOA SALAD

Parsley Walnut Pesto Quinoa Salad image

A seriously amazing and fresh salad; the epitome of healthy and nutrition-packed. I served this over fresh baby kale with balsamic dressing on the side for those that want a more robust flavor. This is amazing with the addition of garlic! Serve cold or at room temperature.

Provided by Tami Jones

Categories Quinoa Salad

Time 1h

Yield 4

Number Of Ingredients 11

Ingredients

1 cup water
½ cup quinoa
2 cups broccoli florets
1 cup fresh parsley
¼ cup walnuts
2 tablespoons olive oil, or more as needed
1 cup diced tomato
1 cup diced baby cucumber
¼ cup sliced leeks
¼ cup crumbled blue cheese, or more to taste
sea salt to taste

Steps:

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.
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.
Puree parsley, walnuts, and olive oil together in a blender or food processor until sauce is smooth.
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.

Nutrition Facts : Calories 254.2 calories, Carbohydrate 22.6 g, Cholesterol 6.3 mg, Fat 15.8 g, Fiber 4.5 g, Protein 8.4 g, SaturatedFat 3.2 g, Sodium 228.4 mg, Sugar 3.1 g

PARSLEY WALNUT PESTO QUINOA SALAD

Parsley Walnut Pesto Quinoa Salad image

A seriously amazing and fresh salad; the epitome of healthy and nutrition-packed. I served this over fresh baby kale with balsamic dressing on the side for those that want a more robust flavor. This is amazing with the addition of garlic! Serve cold or at room temperature.

Provided by Tami Jones

Categories Quinoa Salad

Time 1h

Yield 4

Number Of Ingredients 11

Ingredients

1 cup water
½ cup quinoa
2 cups broccoli florets
1 cup fresh parsley
¼ cup walnuts
2 tablespoons olive oil, or more as needed
1 cup diced tomato
1 cup diced baby cucumber
¼ cup sliced leeks
¼ cup crumbled blue cheese, or more to taste
sea salt to taste

Steps:

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.
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.
Puree parsley, walnuts, and olive oil together in a blender or food processor until sauce is smooth.
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.

Nutrition Facts : Calories 254.2 calories, Carbohydrate 22.6 g, Cholesterol 6.3 mg, Fat 15.8 g, Fiber 4.5 g, Protein 8.4 g, SaturatedFat 3.2 g, Sodium 228.4 mg, Sugar 3.1 g

PARSLEY WALNUT PESTO QUINOA SALAD

Parsley Walnut Pesto Quinoa Salad image

A seriously amazing and fresh salad; the epitome of healthy and nutrition-packed. I served this over fresh baby kale with balsamic dressing on the side for those that want a more robust flavor. This is amazing with the addition of garlic! Serve cold or at room temperature.

Provided by Tami Jones

Categories Quinoa Salad

Time 1h

Yield 4

Number Of Ingredients 11

Ingredients

1 cup water
½ cup quinoa
2 cups broccoli florets
1 cup fresh parsley
¼ cup walnuts
2 tablespoons olive oil, or more as needed
1 cup diced tomato
1 cup diced baby cucumber
¼ cup sliced leeks
¼ cup crumbled blue cheese, or more to taste
sea salt to taste

Steps:

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.
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.
Puree parsley, walnuts, and olive oil together in a blender or food processor until sauce is smooth.
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.

Nutrition Facts : Calories 254.2 calories, Carbohydrate 22.6 g, Cholesterol 6.3 mg, Fat 15.8 g, Fiber 4.5 g, Protein 8.4 g, SaturatedFat 3.2 g, Sodium 228.4 mg, Sugar 3.1 g

PARSLEY WALNUT PESTO QUINOA SALAD

Parsley Walnut Pesto Quinoa Salad image

A seriously amazing and fresh salad; the epitome of healthy and nutrition-packed. I served this over fresh baby kale with balsamic dressing on the side for those that want a more robust flavor. This is amazing with the addition of garlic! Serve cold or at room temperature.

Provided by Tami Jones

Categories Quinoa Salad

Time 1h

Yield 4

Number Of Ingredients 11

Ingredients

1 cup water
½ cup quinoa
2 cups broccoli florets
1 cup fresh parsley
¼ cup walnuts
2 tablespoons olive oil, or more as needed
1 cup diced tomato
1 cup diced baby cucumber
¼ cup sliced leeks
¼ cup crumbled blue cheese, or more to taste
sea salt to taste

Steps:

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.
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.
Puree parsley, walnuts, and olive oil together in a blender or food processor until sauce is smooth.
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.

Nutrition Facts : Calories 254.2 calories, Carbohydrate 22.6 g, Cholesterol 6.3 mg, Fat 15.8 g, Fiber 4.5 g, Protein 8.4 g, SaturatedFat 3.2 g, Sodium 228.4 mg, Sugar 3.1 g

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