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Quinoa Pesto Salad

Three Stars Guiding Stars

  • Servings:

    2 (748 g) as an appetizer

  • Prep Time:

    15 minutes

  • Cook Time:

    0 minutes

Ingredients

The simple dressing on this salad complements almost any combination of vegetables and even suits many low-sugar fruits, such as apples. Experiment with you favorite vegetables to create a unique vegetarian dish every time.
1/2 c. quinoa, cooked
1 c. asparagus, cut into bite-sized pieces
1/4 c. red onion, diced
1/2 c. sweet bell peppers, diced
1/2 c. grape tomatoes, halved
5 artichoke hearts, chopped
1 T. parsley, chopped
1 (15 oz.) can no-salt-added chickpeas, rinsed and drained
1 t. pesto
1 T. balsamic vinegar
Quinoa Pesto Salad

Directions

1. Add the asparagus to hot quinoa and cover for 5 minutes.
2. Toss vegetables together.
3. Whisk together vinegar and pesto. Pour over vegetables.
4. Add quinoa, asparagus and chickpeas
5. In a smaller bowl, combine the balsamic vinegar with pesto until smooth. Pour it into the large bowl of veggies, along with the chickpeas, quinoa, and asparagus. Stir to coat and serve warm or cold.

Nutrition

Nutritional Facts
Servings 2 (748 g)
Base Nutrients
Calories 503 kcal (25%)
Calories from Fat 56 kcal (0%)
Total Fat 6 g (10%)
Saturated Fat 1 g (4%)
Cholesterol 0 mg (0%)
Sodium 411 mg (17%)
Total Carbohydrates 95 g (32%)
Dietary Fiber 35 g (141%)
Protein 29 g (48%)
Vitamins
Vitamin A n/a
Vitamin C 92 mg (102%)
Minerals
Calcium 285 mg (22%)
Iron 11 mg (63%)
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