parsley walnut pesto quinoa salad

ingredients

• servings: 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

recipe

preparation time: 20 mins cook time: 20 mins ready time: 1 hr


• 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.