- 1 cup water
- 1/2 cup quinoa
- 2 cups broccoli florets
- 1 cup fresh parsley
- 1/4 cup walnuts
- 2 tablespoons olive oil, or more as needed
- 1 cup diced tomato
- 1 cup diced baby cucumber
- 1/4 cup sliced leeks
- 1/4 cup crumbled blue cheese, or more to taste
- sea salt to taste
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes. Cool to room temperature.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover the saucepan, and steam until broccoli is tender, 2 to 4 minutes. Cool to room temperature.
- Puree parsley, walnuts, and olive oil together in a blender or food processor until sauce is smooth.
- Stir quinoa, broccoli, tomato, cucumber, and leeks together in a large bowl. Pour parsley sauce over quinoa mixture and toss to coat completely. Sprinkle blue cheese over the top and season with sea salt.
03/25/2018
recipepes.com
Parsley Walnut Pesto Quinoa Salad, recipe
PT15M
PT1H
5
455 calories
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