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 For Broccoli Pesto Quinoa Salad Recipe
1 bunch Broccolini, or broccoli, cut into pieces
3 Large kale leaves, chopped
Extra virgin olive oil, for drizzling
0.5 As required Juice of lemon, more
2 cup Heaping cooked quinoa
1 Watermelon radish, or 3 red radishes, thinly sliced
1 Avocado, cubed
0.5 cup Mixed fresh herbs, i used mint and dill
1.5 cup Roasted chickpeas
Sea salt and freshly ground black pepper
0.25 cup Hemp seeds
0.5 cup Frozen Peas, Thawed
1 Small garlic clove
0.25 teaspoon Sea salt, more to taste
1 cup Packed fresh spinach, or sub basil
0.25 cup Fresh dill, or sub basil or mint
2 tablespoon Fresh lemon juice
0.5 teaspoon Dijon mustard
Nutrition value
1089
calories per serving
35 g Fat51 g Protein143 g Carbs57 g FiberOther
Current Totals
35 g Fat
51 g Protein
143 g Carbs
57 g Fiber
MacroNutrients
Carbs
143 g
Protein
51 g
Fiber
57 g
Fats
Fat
35 g
Vitamins & Minerals
Calcium
986 mg
Iron
25 mg
Vitamin A
417 mcg
Vitamin B1
2 mg
Vitamin B2
1 mg
Vitamin B3
7 mg
Vitamin B6
1 mg
Vitamin B9
619 mcg
Vitamin B12
0 mcg
Vitamin C
67 mg
Vitamin E
6 mg
Copper
2 mcg
Magnesium
550 mg
Manganese
7 mg
Phosphorus
958 mg
Selenium
57 mcg
Zinc
11 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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