Pesto Quinoa Salad Recipes

PESTO QUINOA SALAD

My daughter-in-law got me hooked on quinoa, and I'm so glad she did! I've been substituting quinoa in some of my favorite pasta recipes, and this dish is the happy result of one of those experiments. I love using my garden tomatoes and peppers in this salad; however, sun-dried tomatoes and roasted red peppers are equally delicious. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

Pesto Quinoa Salad image

Steps:

In a small saucepan, bring water to a boil; stir in quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 10-12 minutes. Cool slightly., Mix pesto, onion, oil, vinegar and salt; stir in pepper, tomatoes, cheese and quinoa. Refrigerate, covered, to allow flavors to blend, 1-2 hours. If desired, stir in basil.

Nutrition Facts : Calories 183 calories, Fat 11g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 268mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

Ingredients

2/3 cup water
1/3 cup quinoa, rinsed
2 tablespoons prepared pesto
1 tablespoon finely chopped sweet onion
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon salt
1 medium sweet red pepper, chopped
1 cup cherry tomatoes, quartered
2/3 cup fresh mozzarella cheese pearls (about 4 ounces)
2 tablespoons minced fresh basil, optional

PESTO QUINOA

I got this recipe from a friend who was living in Ecuador. Quinoa was a staple of her diet there; it is a great source of protein.

Provided by Sarah

Categories Side Dish Grain Side Dish Recipes

Time 25m

Yield 4

Number Of Ingredients 5

Pesto Quinoa image

Steps:

Bring the quinoa and chicken broth to a boil in a saucepan; cover, reduce heat to low, and simmer until the moisture is completely absorbed, about 15 minutes. Remove from heat; stir the pesto through the quinoa. Fold the tomato into the mixture. Season with salt and pepper to serve.

Nutrition Facts : Calories 198.4 calories, Carbohydrate 28.7 g, Cholesterol 2.5 mg, Fat 6.1 g, Fiber 4.2 g, Protein 7.3 g, SaturatedFat 1 g, Sodium 70.3 mg, Sugar 1 g

Ingredients

1 cup quinoa, rinsed and drained
2 cups chicken broth
2 tablespoons basil pesto
1 tomato, diced
salt and pepper to taste

PESTO QUINOA WITH WHITE BEANS RECIPE BY TASTY

Here's what you need: fresh basil, fresh arugula, olive oil, walnuts, lemon juice, salt, garlic, pepper, water, medium zucchini, white bean, sun-dried tomato, pine nuts, quinoa

Provided by Rachel Gaewski

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 14

Pesto Quinoa With White Beans Recipe by Tasty image

Steps:

In a food processor, combine the basil, arugula, ⅓ cup (80 ml) olive oil, the walnuts, lemon juice, ¾ teaspoon salt, the garlic, ¼ teaspoon pepper, and the water, and pulse until smooth. Set aside.
Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the zucchini and cook for 3-4 minutes, until slightly tender. Season with salt and pepper and cook for another 2 minutes, until lightly browned.
Add the white beans and sun-dried tomatoes and cook for 3-4 more minutes, until the beans begin to crisp. Add the pine nuts and cook for 2-3 more minutes, until toasted.
Transfer the zucchini mixture to a medium bowl with the quinoa. Add the pesto and stir until well-combined.
Distribute the quinoa between 4 airtight containers and refrigerate for up to 5 days.
Nutrition Calories: 1407 Fat: 109 grams Carbs: 135 grams Fiber: 23 grams Sugars: 18 grams Protein: 39 grams
Enjoy!

Nutrition Facts : Calories 975 calories, Carbohydrate 128 grams, Fat 65 grams, Fiber 21 grams, Protein 35 grams, Sugar 14 grams

Ingredients

2 cups fresh basil, packed
2 cups fresh arugula, packed
⅓ cup olive oil, plus 1 tablespoon, divided
⅓ cup walnuts
1 tablespoon lemon juice
¾ teaspoon salt, plus more to taste
2 cloves garlic, quartered
¼ teaspoon pepper, plus more to taste
2 tablespoons water
1 medium zucchini, sliced
15 oz white bean, 1 can, drained and rinsed
¾ cup sun-dried tomato
¼ cup pine nuts
3 ½ cups quinoa, cooked

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