Pesto Quinoa Salad

1422 faves | 16 recommends
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Nutrition per serving    (USDA % daily values)


Just made this a few days ago, it came out great! I also prefer it a little warm - and I'm not a big asparagus fan so I didn't include it and added avocado instead. Great recipe!
aa13cbf712df   •  1 Jun   •  Report
I love this dish but do prefer it warm
4a4ce35e9ea9   •  16 Apr   •  Report
I will be making this for sure...
fe6c40b0ce80   •  27 Mar   •  Report
Can't wait to make!!
Jessica Fornes   •  26 Mar   •  Report
b59d5a084227   •  25 Mar   •  Report
249fec14591e   •  22 Mar   •  Report
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Ingredients for 2 servings

1/2 cup uncooked quinoa

1 cup low sodium vegetable stock (or water!)

7 thin stalks asparagus, sliced diagonally into bite-sized pieces

1/4 cup diced red onion

1/2 cup diced sweet bell peppers (any color)

1/2 cup halved cherry tomatoes

5 artichoke hearts, rinsed, drained, and halved (or quartered if larger)

1 tablespoon chopped parsley (plus additional to garnish, if desired)

1 1/2 cups cooked chickpeas, rinsed and drained

1 teaspoon pesto

1 tablespoon balsamic vinegar

Sea salt and black pepper, to taste

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