Parsley Walnut Pesto Quinoa Salad

A seriously amazing and fresh salad; the epitome of healthy and nutrition-packed. I served this over fresh baby kale with balsamic dressing on the side for those that want a more robust flavor. This is amazing with the addition of garlic! Serve cold or at room temperature.

Step: 1

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes. Cool to room temperature.

Step: 2

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover the saucepan, and steam until broccoli is tender, 2 to 4 minutes. Cool to room temperature.

Step: 3

Puree parsley, walnuts, and olive oil together in a blender or food processor until sauce is smooth.

Step: 4

Stir quinoa, broccoli, tomato, cucumber, and leeks together in a large bowl. Pour parsley sauce over quinoa mixture and toss to coat completely. Sprinkle blue cheese over the top and season with sea salt.

Per Serving: 254 calories; protein 8.4g; carbohydrates 22.6g; fat 15.8g; cholesterol 6.3mg; sodium 228.4mg.

Fruit salad is one of the nicest salads to make . It is high in body delight and water content . As fruits contain natural sugar , you can have them for breakfast . The sugar in it will give you enough energy for the day and make body fit with your sweet cravings too.

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