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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Puree parsley, walnuts, and olive oil together in a blender or food processor until sauce is smooth.

  • 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

254.2 calories; 8.4 g protein; 22.6 g carbohydrates; 6.3 mg cholesterol; 228.4 mg sodium. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/15/2014
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 first. No biggie. When I was done cooking the quinoa I thought there's no way this is going to be enough! Fret not bc this definitely makes enough for 4 good sized servings. I love how healthy this is and can't wait to eat the leftovers for lunch tomorrow! Next time I will add a bit of garlic as suggested. Thanks t_jones! Read More
(11)

Most helpful critical review

Rating: 1 stars
02/29/2016
The taste of parsley was overwhelming. May try again with basil pesto. Read More
(1)
11 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
07/15/2014
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 first. No biggie. When I was done cooking the quinoa I thought there's no way this is going to be enough! Fret not bc this definitely makes enough for 4 good sized servings. I love how healthy this is and can't wait to eat the leftovers for lunch tomorrow! Next time I will add a bit of garlic as suggested. Thanks t_jones! Read More
(11)
Rating: 5 stars
07/15/2014
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 first. No biggie. When I was done cooking the quinoa I thought there's no way this is going to be enough! Fret not bc this definitely makes enough for 4 good sized servings. I love how healthy this is and can't wait to eat the leftovers for lunch tomorrow! Next time I will add a bit of garlic as suggested. Thanks t_jones! Read More
(11)
Rating: 5 stars
09/16/2014
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 delicious. I think I had more like 3 cups of broccoli but the pesto was still enough to coat all the ingredients. The only other mods I made were I used much more olive oil maybe 1/4 cup so that the dressing was easier to mix around and I used feta instead of blue cheese because I prefer it. The cucumbers add some crunch and the tomatoes a little sweetness so don't omit them. So tasty! Read More
(7)
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Rating: 4 stars
03/17/2015
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. Read More
(4)
Rating: 4 stars
10/24/2015
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 cheese). I was having trouble blending the pesto so instead of adding even more oil (I had added about 1/4 of a cup at this point) I added balsamic vinegar along with some salt and pepper and a few more walnuts (I used about 1/3 of a cup). It turned out great! I kept the pesto separate so the vegetables would not get soggy. A perfect meal to take along for lunch during the week. Read More
(1)
Rating: 5 stars
07/05/2018
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 he loved it so much. Last night I made it substituting harvest grains for quinoa. Excellent both times. Read More
(1)
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Rating: 1 stars
02/29/2016
The taste of parsley was overwhelming. May try again with basil pesto. Read More
(1)
Rating: 1 stars
08/21/2018
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. Read More
Rating: 5 stars
06/14/2016
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 added 1 crushed garlic clove. Next time I make it I will also add avocado! I also added a few Tablespoons of water to the sauce and used parmesan cheese instead of bleu cheese. Read More