Broccoli Pesto Quinoa Salad

The final dish
As seen on
Love & Lemons
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
BeginnerVegetarianGluten-FreeHealthy
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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.
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