Broccoli Pesto Quinoa Salad
Are you looking for a delicious and healthy salad option that is packed with nutrients? Look no further than this Broccoli Pesto Quinoa Salad! It’s a vibrant and flavorful dish that will leave you feeling satisfied and nourished.
Why Choose Broccoli Pesto Quinoa Salad?
Broccoli is often referred to as a superfood due to its high nutrient content. It is rich in vitamins, minerals, and antioxidants that contribute to overall health and well-being. When combined with quinoa, a protein-packed grain, you have a winning combination that will keep you energized throughout the day.
Not only is this salad nutritious, but it is also incredibly delicious. The broccoli pesto adds a burst of flavor and creaminess to the salad, while the quinoa provides a satisfying texture. It’s the perfect dish for those who want to eat healthy without compromising on taste.
How to Make Broccoli Pesto Quinoa Salad?
Making Broccoli Pesto Quinoa Salad is a breeze. Start by cooking the quinoa according to the package instructions. While the quinoa is cooking, prepare the broccoli by blanching it in boiling water for a few minutes until it becomes bright green and slightly tender. Drain the broccoli and set it aside.
In a food processor, combine the blanched broccoli, garlic, pine nuts, Parmesan cheese, lemon juice, and olive oil. Process until the mixture becomes smooth and creamy. Season with salt and pepper to taste.
In a large bowl, combine the cooked quinoa and the broccoli pesto. Mix well until the quinoa is evenly coated with the pesto. You can also add additional ingredients such as cherry tomatoes, sliced cucumbers, or roasted chickpeas for extra flavor and texture.
Enjoying Broccoli Pesto Quinoa Salad
This salad is incredibly versatile and can be enjoyed in various ways. You can serve it as a main dish for a light and healthy lunch or dinner. It can also be a great side dish for grilled chicken or fish. Additionally, you can pack it in a lunchbox for a nutritious and satisfying meal on the go.
One of the best things about this salad is that it can be made ahead of time and stored in the refrigerator for a few days. This makes it a convenient option for meal prepping or for those busy days when you need a quick and healthy meal.
FAQs
1. Is quinoa gluten-free?
Yes, quinoa is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease.
2. Can I use frozen broccoli for this salad?
Yes, you can use frozen broccoli if fresh broccoli is not available. Just make sure to thaw and drain it before using.
3. Can I make this salad vegan?
Absolutely! Simply omit the Parmesan cheese or substitute it with a vegan alternative. The salad will still be delicious and nutritious.
4. Can I add other vegetables to this salad?
Definitely! Feel free to add your favorite vegetables such as bell peppers, carrots, or zucchini for extra crunch and flavor.
5. How long does this salad last in the refrigerator?
This salad can be stored in an airtight container in the refrigerator for up to 3-4 days.
6. Can I substitute quinoa with another grain?
Yes, you can substitute quinoa with other grains such as couscous or bulgur if desired.
7. Can I freeze the broccoli pesto?
While it is possible to freeze the broccoli pesto, it may lose some of its vibrant green color and texture. It is best to consume it fresh for optimal flavor.
8. Can I add protein to this salad?
Absolutely! You can add grilled chicken, shrimp, tofu, or chickpeas to add protein and make it a more filling meal.
In conclusion, Broccoli Pesto Quinoa Salad is a nutritious, flavorful, and versatile dish that is perfect for any occasion. Whether you’re looking for a light lunch, a side dish, or a meal on the go, this salad has got you covered. Try it out and experience the goodness of this superfood-packed salad!
Broccoli Pesto Quinoa Salad
Ingredients
- 1 bunch of broccolini
- 3 large leaves of kale
- Extra-virgin olive oil
- Juice of ½ lemon
- 2 heaping cups of mixed greens
- 1 watermelon radish
- 1 avocado
- ½ cup of mixed fresh herbs
- 1½ cups of roasted chickpeas
- Sea salt and freshly ground black pepper
- ¼ cup of hemp seeds
- ½ cup of frozen peas
- 1 small garlic clove
- ¼ teaspoon of sea salt
- 1 cup of packed fresh spinach
- ¼ cup of fresh dill
- 2 tablespoons of fresh lemon juice
- ½ teaspoon of Dijon mustard
- 2 tablespoons of extra-virgin olive oil
Instructions
- Prepare a large pot of boiling water with salt.
- Prepare a large bowl of ice water.
- Drop the broccolini into the boiling water and blanch for approximately 1 minute, or until it becomes tender but still retains its vibrant green color.
- Transfer the blanched broccolini to the ice water for 1 minute in order to halt the cooking process.
- Drain the broccolini and set it aside.
- To make the Lemony pea pesto, combine hemp seeds, peas, garlic, and salt in a food processor and pulse until well mixed.
- Add spinach, dill, lemon juice, and mustard to the food processor and pulse again.
- While the food processor is running, slowly drizzle in olive oil.
- If you prefer a thinner consistency, add more olive oil until it reaches your desired thickness.
- Taste the pesto and adjust the seasonings if necessary.
- Place the kale in a large bowl and drizzle with olive oil.
- Add pinches of salt and pepper, as well as lemon juice, to the kale.
- Massage the kale leaves until they become soft and wilted.
- Divide the kale into serving bowls along with the quinoa, watermelon radish, avocado, herbs, and broccolini.
- Season the dish with additional olive oil, lemon juice, salt, and
