Broccoli Pesto Quinoa Salad
Total Time
30 mins
Prep Time
15 mins
Cook Time
15 mins
Rating
4.93 out of 5 stars
(14)
Ingredients
3-4 servings
- 1 bunch broccolini, or broccoli, cut into pieces
- 3 large kale leaves, chopped (about 3 loose-packed cups)
- Extra-virgin olive oil, for drizzling
- Juice of ½ lemon, more to taste
- 2 heaping cups cooked quinoa
- 1 watermelon radish, or 3 red radishes, thinly sliced
- 1 avocado, cubed
- ½ cup 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 garlic clove
- ¼ teaspoon sea salt, more to taste
- 1 cup packed fresh spinach, or sub basil
- ¼ cup fresh dill, or sub basil or mint
- 2 tablespoons fresh lemon juice
- ½ teaspoon Dijon mustard
- 2 tablespoons extra-virgin olive oil, more if desired
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Preparation
Chef’s notes
Don't slice the avocado until you're ready to serve.
Store the pesto separately.
Taste and adjust before serving.