Broccoli Pesto Quinoa Salad

Name: Broccoli Pesto Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 to 4
Ingredients: 1 broccolini; 3 kale; extra-virgin olive oil; lemon; 2 quinoa; 1 watermelon radish; 1 avocado; ½ cup mixed fresh herbs; 1½ cups chickpeas; salt; black pepper; ¼ cup hemp seed; ½ cup peas; 1 garlic; ¼ teaspoon salt; 1 cup spinach; ¼ cup dill; 2 tablespoons lemon juice; ½ teaspoon Dijon mustard; 2 tablespoons extra-virgin olive oil

User Reviews

4.9

28 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
3 to 4
Course
Main Course

Broccoli Pesto Quinoa Salad

Iris Warren

Report

This quinoa salad is a great lunch or healthy dinner. Loaded with kale, roasted chickpeas, crunchy veggies, and a bright pea pesto, it's healthy, vegan & gluten-free.

Share:

I Made This!

2 people made this

Print

13 people printed this

Save this

11 people saved this

Ingredients

Servings

1 broccolini or broccoli, cut into pieces, bunch
3 kale chopped (about 3 loose-packed cups, large leaves
extra-virgin olive oil for drizzling
lemon more to taste, juice of ½ lemon
2 quinoa cooked, heaping cups
1 watermelon radish or 3 red radishes, thinly sliced
1 avocado cubed
½ cup mixed fresh herbs I used mint and dill
1½ cups chickpeas roasted
salt sea salt; freshly ground black pepper
black pepper sea salt; freshly ground black pepper

Lemony pea pesto

¼ cup hemp seed
½ cup peas thawed, frozen
1 garlic small clove
¼ teaspoon salt more to taste, sea salt
1 cup spinach or sub basil, packed, fresh
¼ cup dill or sub basil or mint, fresh
2 tablespoons lemon juice fresh
½ teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil more if desired

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

Prepare a large pot of salted boiling water and a large bowl of ice water. Drop the broccolini into the boiling water and blanch for about 1 minute, or until tender but still vibrant green. Transfer the broccolini to the ice water for 1 minute to stop the cooking process. Drain and set aside.
Make the Lemony pea pesto: In a food processor, place the hemp seeds, peas, garlic, and salt and pulse until combined. Add the spinach, dill, lemon juice, and mustard and pulse again. While the processor is running, drizzle in the olive oil. For a thinner pesto, add more olive oil until it reaches your desired consistency. Taste and adjust seasonings.
Place the kale into a large bowl and drizzle with olive oil, pinches of salt and pepper, and the lemon juice. Massage the leaves until they soften and wilt down. Portion into serving bowls with the quinoa, watermelon radish, avocado, herbs, and broccolini. Season to taste with additional olive oil, lemon juice, salt and pepper. Add the roasted chickpeas and serve with dollops of pea pesto.