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Parsley Walnut Pesto Quinoa Salad

Rated as 3.9 out of 5 Stars
20

"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."
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Ingredients

1 h servings 254
Original recipe yields 4 servings

Directions

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  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 22.6 8.4 6 228 Full nutrition

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Reviews

Read all reviews 8
  1. 10 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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.

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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.

The only thing I left out was the blue cheese, otherwise I followed the recipe. The pesto was both boring and gross. I would rather have eaten the quinoa, broccoli, and tomatoes plain.

The only substitute I did the first time i made it was finely chopped onions instead of Lee's and feta instead of blue cheese. I also added fresh peas from my garden. My husband ate himself sick...

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...