Broccoli Pesto Quinoa Salad
Ingredients
Salad Ingredients
-
1
bunch
broccolini or broccoli
-
3
large
kale leaves, chopped
-
2
cups
cooked quinoa
-
1
watermelon radish or 3 red radishes
thinly sliced
-
1
medium
avocado, cubed
-
½
cup
mixed fresh herbs (mint and dill)
-
1½
cups
roasted chickpeas
-
Juice of ½
lemon
more to taste
-
Sea salt and freshly ground black pepper
Lemony Pea Pesto Ingredients
-
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 basil
-
¼
cup
fresh dill or basil or mint
-
2
tablespoons
fresh lemon juice
-
½
teaspoon
Dijon mustard
-
2
tablespoons
extra-virgin olive oil, more if desired
Instructions
- Blanch the broccolini in salted boiling water for about 1 minute, then transfer to ice water to stop cooking.
- Prepare the lemony pea pesto by blending hemp seeds, peas, garlic, and salt in a food processor, then add spinach, dill, lemon juice, and mustard, blending while adding olive oil until desired consistency.
- In a large bowl, massage the kale with olive oil, salt, pepper, and lemon juice until softened.
- Assemble the salad by portioning kale, quinoa, watermelon radish, avocado, herbs, and broccolini into bowls.
- Season with additional olive oil, lemon juice, salt, and pepper, then top with roasted chickpeas and dollops of pea pesto.
Nutrition Facts (estimated)
Servings
3 to 4
Calories
300
Total fat
15g
Total carbohydrates
40g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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