Broccoli Pesto Quinoa Salad

Name: Broccoli Pesto Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 bunch broccolini (or broccoli, cut into pieces); 3 large kale leaves (chopped (about 3 loose-packed cups)); Extra-virgin olive oil (for drizzling); Juice of ½ lemon (more to taste); 2 heaping cups cooked quinoa; 1 watermelon radish (or 3 red radishes, thinly sliced); 1 avocado (cubed); ½ cup mixed fresh herbs (I used mint and dill); 1½ cups Roasted Chickpeas; Sea salt and freshly ground black pepper; ¼ cup hemp seeds; ½ cup frozen peas (thawed); 1 small garlic clove; ¼ teaspoon sea salt (more to taste); 1 cup packed fresh spinach (or sub basil); ¼ cup fresh dill (or sub basil or mint); 2 tablespoons fresh lemon juice; ½ teaspoon Dijon mustard; 2 tablespoons extra-virgin olive oil (more if desired)

Instructions

Prep:15minCook:15min

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.

Updated at: Wed, 27 May 2026 06:13:26 GMT