New this month
Get the Allrecipes magazine

Parsley Walnut Pesto Quinoa Salad

t_jones

"A seriously amazing and fresh salad; the epitome of healthy and nutrition-packed. I served this over fresh baby kale with balsamic dressing on the side for those that want a more robust flavor. This is amazing with the addition of garlic! Serve cold or at room temperature."
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 254 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. Puree parsley, walnuts, and olive oil together in a blender or food processor until sauce is smooth.
  4. 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.

Nutrition Facts


Per Serving: 254 calories; 15.8 g fat; 22.6 g carbohydrates; 8.4 g protein; 6 mg cholesterol; 228 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 6
  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Seriously amazing, just like the recipe submitter said! I made it exactly as written, except for one minor change: I had to add more oil to the parsley/walnut mix because it was a thick paste at...

Most helpful critical review

The taste of parsley was overwhelming. May try again with basil pesto.

Most helpful
Most positive
Least positive
Newest

Seriously amazing, just like the recipe submitter said! I made it exactly as written, except for one minor change: I had to add more oil to the parsley/walnut mix because it was a thick paste at...

After blending the parsley-walnut pesto I thought it was terribly bitter. I worried that I'd have to add honey to make this salad palatable but after mixing it all together it was absolutely de...

This was pretty good. Not a fan of blue cheese so I used feta. Also not a fan of walnuts so I think I'll use almonds next time. Chopped up some chicken and avocado and added to the mix.

I made several changes based on what I had in my pantry, and it was really good! I used brown rice instead of quinoa, and my vegetables were broccoli, red pepper, and cucumber (I did not use ch...

The taste of parsley was overwhelming. May try again with basil pesto.

I loved this salad and used as the main dish on a bed of arugula and some balsamic vinaigrette on the side. I used what I had on hand - only cucumber & red peppers for the veggies. I also adde...