Quinoa Pesto Salad
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.
Nutrition
Calories: 502.9 kcalCarbohydrates: 95.4 gProtein: 28.8 gFat: 6.2 gSaturated Fat: 0.8 gCholesterol: 0.4 mgSodium: 411 mgPotassium: 2276.6 mgFiber: 35.37 gSugar: 15.5 gCalcium: 284.5 mgIron: 11.4 mg
Ingredients
- 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
Instructions
- 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.