Broccoli Pesto Quinoa Salad

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option that adds a cheesy flavor.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are lower in cost while still providing a nutty flavor.

Bring 1 and 3/4 cups of water to a boil in a pot.

Add 1 cup of quinoa to the boiling water, then reduce heat to low and cook for 12 minutes.

In another saucepan, boil water to blanch the broccoli.

Blanch the broccoli for 30 seconds, then transfer it to a pot of cold water to shock it and preserve color and nutrients.

In a blender, add toasted pine nuts, parmesan cheese, torn basil leaves, garlic, juice of half a lemon, a pinch of salt, and some olive oil; blend until smooth.

Taste the pesto and adjust seasoning with more lemon juice or salt if needed.

Once the quinoa is cooked, turn it upside down into a mixing bowl without stirring to avoid it becoming stodgy.

Add the pesto to the quinoa and fold it through carefully.

Add slivered almonds and half of the remaining broccoli to the quinoa mixture and mix gently.

Transfer the salad to a serving dish, topping it with the remaining broccoli and slivered almonds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens