Pesto Quinoa Salad with Asparagus, Avocado, and Kale

Name: Pesto Quinoa Salad with Asparagus, Avocado, and Kale
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 Servings
Ingredients: 1 cup kale leaves; 2 cups fresh basil; 1/2 cup walnuts; 2 tablespoons nutritional yeast; 1/4 teaspoon sea salt; 1 tablespoon cider vinegar; 1/2 cup avocado oil; 1 cup quinoa; 1 tablespoon olive oil; 1 Small bunch asparagus; 2 cups tightly packed kale leaves; 1 teaspoon lemon zest; 1/2 teaspoon sea salt; 1/2 cup kale pesto sauce; 1/3 cup raw walnuts; 1 avocado; 1/4 cup feta cheese crumbles

User Reviews

4.4

33 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6 Servings
Calories
603 kcal
Course
Side Dish
Cuisine
American

Pesto Quinoa Salad with Asparagus, Avocado, and Kale

Tyler Espinosa

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Fresh, flavorful, delicious and nutritious quinoa salad loaded with superfoods and deliciousness!

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Ingredients

Servings

Kale Pesto

1 cup kale leaves
2 cups fresh basil
1/2 cup walnuts
2 tablespoons nutritional yeast optional
1/4 teaspoon sea salt to taste
1 tablespoon cider vinegar
1/2 cup avocado oil or olive oil

Quinoa Salad:

1 cup quinoa
1 tablespoon olive oil
1 Small bunch asparagus trimmed and chopped
2 cups tightly packed kale leaves chopped
1 teaspoon lemon zest
1/2 teaspoon sea salt to taste
1/2 cup kale pesto sauce recipe above
1/3 cup raw walnuts roasted and chopped
1 avocado peeled, pitted and diced
1/4 cup feta cheese crumbles

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Instructions

Kale Pesto:

Add all ingredients except oil to a food processor and pulse until chopped. Once chopped, turn the food processor on and stream the oil through the opening in the top. Continue processing until desired texture is reached. Taste pesto for flavor and add more sea salt or nutritional yeast

Quinoa Salad:

Cook quinoa according to package instructions.
Add oil to a large non-stick skillet and heat to medium-high. Add chopped asparagus and saute, stirring occasionally, until asparagus turns bright green and begins to soften, about 3 to 5 minutes.
Add chopped kale to the skillet and stir. Cover and cook until kale has wilted, about 1 to 2 minutes. Remove from heat. Add the cooked quinoa, lemon zest, sea salt, and kale pesto and stir well until combined.
Fold in the avocado, walnuts, and feta and taste for flavor. Add more sea salt to taste. Note: you can chill the pesto quinoa in the refrigerator until you're ready to serve before adding the avocado, walnuts, and feta. Quinoa salad can be served both warm or cold.