Quinoa Pesto Salad with Aspargus, Kale, & Avocado

Name: Quinoa Pesto Salad with Aspargus, Kale, & Avocado
Cuisine: Mediterranean
Ingredients: 1 cup quinoa; 1 tablespoon olive oil; 1 small bunch asparagus trimmed and chopped; 2 cups tightly packed kale leaves chopped; 1 teaspoon lemon zest; 1/2 teaspoon sea salt to taste; 8 tablespoons kale pesto sauce; 1/3 cup raw walnuts roasted and chopped; 1 avocado peeled, pitted and diced; 1/4 cup feta cheese crumbles

4 steps

Updated at: Thu, 17 Aug 2023 14:14:16 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories407.6 kcal (20%)

Total Fat27.9 g (40%)

Carbs31.1 g (12%)

Sugars2 g (2%)

Protein12.2 g (24%)

Sodium373.6 mg (19%)

Fiber7.1 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

1 cupquinoa

1 tablespoonolive oil

1 bunchasparagus

small, trimmed and chopped

2 cupskale leaves

tightly packed, chopped

1 teaspoonlemon zest

½ teaspoonsea salt

to taste

8 tablespoonskale pesto sauce

⅓ cupraw walnuts

roasted and chopped

1avocado

peeled, pitted and diced

¼ cupfeta cheese crumbles

Instructions

Step 1

Cook quinoa according to package instructions.

Step 2

Add oil to a large non-stick skillet and heat to medium-high. Add chopped asparagus and saute, stirring occasionally, until asparagus turns bright green and begins to soften, about 3 to 5 minutes.

Step 3

Add chopped kale to the skillet and stir. Cover and cook until kale has wilted, about 1 to 2 minutes. Remove from heat. Add the cooked quinoa, lemon zest, sea salt, and kale pesto and stir well until combined.

Step 4

Fold in the avocado, walnuts, and feta and taste for flavor. Add more sea salt to taste. Note: you can chill the pesto quinoa in the refrigerator until you're ready to serve before adding the avocado, walnuts, and feta. Quinoa salad can be served both warm or cold.

View on Adapted from The Roasted Root

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