Broccoli Pesto Quinoa Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright salad built on quinoa with roasted chickpeas, kale, fresh vegetables, and a vibrant pea pesto. Crunchy and satisfying with herbaceous flavor, works as a complete meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 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)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 394mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1480mg
- Calcium
- 163mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 394MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.