Broccoli Pesto Quinoa Salad
Serves 3 to 4
This quinoa salad is a great lunch or healthy dinner. Loaded with kale, roasted chickpeas, crunchy veggies, and a bright pea pesto, it's healthy, vegan & gluten-free.
Ingredients
- 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, 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, I used 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, more to taste
- 1 cup packed fresh spinach, or sub basil
- ¼ cup fresh dill, or sub basil or mint
- 2 tablespoons fresh lemon juice
- ½ teaspoon Dijon mustard
- 2 tablespoons extra-virgin olive oil, more if desired
Instructions
- Prepare a large pot of salted boiling water and a large bowl of ice water. Drop the broccolini into the boiling water and blanch for about 1 minute, or until tender but still vibrant green. Transfer the broccolini to the ice water for 1 minute to stop the cooking process. Drain and set aside.
- Make the Lemony pea pesto: In a food processor, place the hemp seeds, peas, garlic, and salt and pulse until combined. Add the spinach, dill, lemon juice, and mustard and pulse again. While the processor is running, drizzle in the olive oil. For a thinner pesto, add more olive oil until it reaches your desired consistency. Taste and adjust seasonings.
- Place the kale into a large bowl and drizzle with olive oil, pinches of salt and pepper, and the lemon juice. Massage the leaves until they soften and wilt down. Portion into serving bowls with the quinoa, watermelon radish, avocado, herbs, and broccolini. Season to taste with additional olive oil, lemon juice, salt and pepper. Add the roasted chickpeas and serve with dollops of pea pesto.