Nutritious Broccoli Pesto Quinoa Salad
Awaken your palate to a nutrition-packed, vibrant dish that’s both delightful and easy to prepare. This Broccoli Pesto Quinoa Salad has become a staple in my kitchen, and I’m excited to share the simplicity and nutritious benefits of this recipe with you. Inspired by the fresh, green vitality of nature, this quinoa salad is a perfect choice for a wholesome meal that doesn’t compromise on taste.
A Nutritious Bowlful
This Broccoli Pesto Quinoa Salad has found a regular spot on my dining table due to its blend of nourishing ingredients and delightful flavors. It’s a wonderful way to embrace vegetables and whole grains in one go. With the creamy broccoli pesto coating each grain of quinoa, paired with the sweet, juicy cherry tomatoes, this salad is a medley of textures and flavors that will have you reaching for a second helping.
A Simple and Wholesome Fix
The charm of this salad lies in its uncomplicated preparation. Here’s what you’ll need to assemble this green bowl of goodness:
- Quinoa: The heart of your salad, bringing in protein and fiber.
- Broccoli Pesto: Packed with vitamins and a creamy texture.
- Cherry Tomatoes: Adding a sweet contrast and a burst of color.
- Pine Nuts: For a satisfying crunch and added flavor.
- Extras: Consider adding grilled chicken or chickpeas for a protein boost, and nutritional yeast or parmesan for a cheesy hint without extra calories.
Elevate Your Salad Game
- Keep your homemade broccoli pesto in the fridge for up to a week, making this salad a quick fix for busy days.
- Get creative with your additions; consider mixing in some diced bell peppers, shredded carrots, or even some crisp apple slices for a sweet crunch.
- Store quinoa in an airtight container in the fridge for up to a week, or freeze it for extended storage.
Recipe for Broccoli Pesto Quinoa Salad
- 1 cup quinoa
- 2 cups broccoli florets
- 1 cup fresh basil leaves
- 2 cloves garlic
- 2 tablespoons pine nuts, plus extra for garnish
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
- Salt, to taste
- 1 cup cherry tomatoes, halved
- Optional: grilled chicken, chickpeas, nutritional yeast or parmesan cheese
- Rinse quinoa under cold water.
- In a medium pot, bring 2 cups of water to a boil, add quinoa, reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed. Fluff with a fork and set aside.
Prepare Broccoli Pesto:
- Steam broccoli until tender yet vibrant green, about 5-7 minutes.
- In a food processor, blend steamed broccoli, basil, garlic, pine nuts, lemon juice, and salt, adding olive oil gradually until smooth.
- In a large bowl, mix quinoa and pesto until well combined. Stir in halved cherry tomatoes and additional pine nuts if desired.
- Optionally, add grilled chicken, chickpeas, nutritional yeast or parmesan cheese.
In a mere few steps, you have a bowl of nutritious and delightful Broccoli Pesto Quinoa Salad ready to be savored. It’s not just a salad; it’s a journey of flavors and nutrients that’s bound to become a favorite in your meal rotation. So, go ahead and dive into this green goodness, one spoonful at a time!