Parsley Walnut Pesto Quinoa Salad Recipe

Cooking Directions

• STEP 1.Cook the quinoa according to package instructions and let it cool.
• STEP 2.In a food processor, combine parsley, walnuts, garlic, lemon juice, and olive oil. Blend until smooth.
• STEP 3.In a large bowl, mix the cooked quinoa with the parsley walnut pesto until well combined.
• STEP 4.Season with salt and pepper to taste.
• STEP 5.Serve the salad chilled or at room temperature.
• STEP 6.Store any leftovers in an airtight container in the fridge for up to 3 days.

Cooking Tips

• Toasting the walnuts before blending them will enhance their flavor.
• You can add some grated Parmesan cheese to the pesto for extra richness.
• Feel free to customize the salad by adding your favorite vegetables or protein.

Storage and Serving

• This salad can be served as a main dish or as a side dish.
• It's delicious on its own, but you can also serve it with grilled chicken or fish.
• To store leftovers, transfer the salad to an airtight container and refrigerate.
• Before serving leftovers, you may need to add a little extra olive oil to refresh the flavors.