Are you ready to elevate your salad game with a dish that’s not only bursting with flavor but also packed with nutrients? Meet the Broccoli Pesto Quinoa Salad—a vibrant, healthy recipe that transforms simple ingredients into a gourmet experience! In just 35 minutes, you can whip up a delicious meal that serves four, perfect for family dinners or meal prep for the week. With its creamy pesto, crunchy pine nuts, and fluffy quinoa, this salad will leave your taste buds dancing and your body thanking you. Dive into our recipe and discover how to make this wholesome delight that’s sure to impress!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Healthy
Serves: 4 servings
Ingredients
- Quinoa
- Broccoli florets
- Garlic
- Parmesan cheese
- Pine nuts
- Olive oil
- Salt
- Pepper
Instructions
- Begin by rinsing 1 cup of quinoa under cold water in a fine-mesh strainer. This helps to remove any bitterness from the quinoa.
- In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa has absorbed all the water and is fluffy. Remove from heat and let it sit, covered, for 5 minutes.
- While the quinoa is cooking, prepare the broccoli. Bring a pot of water to a boil and add 2 cups of broccoli florets. Blanch the broccoli for about 3-4 minutes until it is bright green and tender-crisp.
- Immediately transfer the broccoli to a bowl of ice water to stop the cooking process. After a few minutes, drain the broccoli and set it aside.
- In a food processor, combine the blanched broccoli, 2 cloves of garlic (minced), ½ cup of grated Parmesan cheese, ¼ cup of pine nuts, and ¼ cup of olive oil. Blend until smooth, scraping down the sides as needed.
- Season the pesto with salt and pepper to taste. You can adjust the consistency by adding more olive oil if needed.
- In a large mixing bowl, combine the cooked quinoa and the broccoli pesto. Toss until the quinoa is evenly coated with the pesto.
- Serve the salad warm or at room temperature, garnished with additional pine nuts and Parmesan cheese if desired.
- Enjoy your healthy and delicious Broccoli Pesto Quinoa Salad!
Tips
- Rinse the Quinoa: Always rinse quinoa under cold water before cooking to remove its natural coating, called saponin, which can impart a bitter taste.
- Perfectly Cooked Quinoa: To achieve fluffy quinoa, make sure to let it sit covered for an additional 5 minutes after cooking. This allows it to steam and become light and airy.
- Blanching Broccoli: For the brightest color and best texture, don’t skip the ice bath after blanching the broccoli. This stops the cooking process and keeps it crisp.
- Customize Your Pesto: Feel free to experiment with the pesto! Add a squeeze of lemon juice for brightness or swap out pine nuts for walnuts or almonds for a different flavor profile.
- Serving Suggestions: This salad is delicious warm or cold, making it versatile for any occasion. Consider adding grilled chicken or chickpeas for extra protein.
- Storage Tips: If you have leftovers, store the salad in an airtight container in the fridge for up to 3 days. The flavors will deepen, making it even tastier!
Nutrition Facts
Calories: 182kcal
Carbohydrates: 14g
Protein: 6g
Fat: 12g
Saturated Fat: g
Cholesterol: 8mg
