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Broccoli Pesto Quinoa Salad Recipe

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Broccoli Pesto Quinoa Salad is a fresh, colorful, plant-based salad packed with cooked quinoa, broccolini, kale, avocado, radishes, roasted chickpeas, and fresh herbs. A bright lemony pea pesto made with spinach, dill, hemp seeds, and lemon adds plenty of fresh flavor to this wholesome salad.

Ingredients

  • Salad:
  • 1 bunch broccolini or broccoli, cut into pieces
  • 3 large kale leaves, chopped (about 3 loose-packed cups)
  • Extra-virgin olive oil, for drizzling
  • Juice of ½ lemon, plus more to taste
  • 2 heaping cups cooked quinoa
  • 1 watermelon radish or 3 red radishes, thinly sliced
  • 1 avocado, cubed
  • ½ cup mixed fresh herbs, such as mint and dill
  • 1½ cups roasted chickpeas
  • Sea salt and freshly ground black pepper
  • Lemony Pea Pesto:
  • ¼ cup hemp seeds
  • ½ cup frozen peas, thawed
  • 1 small garlic clove
  • ¼ teaspoon sea salt, plus 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, plus more if desired

Instructions

  1. Prepare the vegetables: Bring a large pot of salted water to a boil. Add the broccolini or broccoli and blanch for about 2–3 minutes, until bright green and just tender. Drain and rinse under cold water to stop the cooking process.
  2. Make the lemony pea pesto: Add the hemp seeds, thawed peas, garlic, sea salt, spinach, dill, lemon juice, Dijon mustard, and olive oil to a food processor. Blend until smooth and creamy, adding a little more olive oil if needed.
  3. Prepare the kale: Place the chopped kale in a large bowl. Drizzle with a little olive oil and lemon juice, then gently massage the kale for 1–2 minutes until slightly softened.
  4. Add the cooked quinoa, broccolini, sliced radishes, avocado, fresh herbs, and roasted chickpeas to the bowl.
  5. Add the lemony pea pesto and gently toss everything together until evenly coated.
  6. Season with sea salt, freshly ground black pepper, and additional lemon juice to taste.
  7. Serve immediately or refrigerate briefly before serving.

Notes

  • Cook the quinoa ahead of time and let it cool completely before assembling the salad.
  • Broccoli can be roasted instead of blanched for a deeper flavor.
  • Use basil, mint, or dill in the pesto depending on the flavor you prefer.
  • Add the avocado just before serving to help prevent browning.
  • For a heartier meal, serve the salad with extra roasted chickpeas or your favorite plant-based protein.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.

Find it online: https://ayoubrecipe.com/broccoli-pesto-quinoa-salad-recipe/