Broccoli Pesto Quinoa Salad

There’s something about a bright, fresh salad that just makes my day better, and Broccoli Pesto Quinoa Salad does just that! Picture this: you’re enjoying a sunny spring afternoon, and the garden is bursting with vibrant greens. This salad is my go-to for those moments when I want something healthy yet fulfilling. The combination of fresh broccolini and quinoa provides a delightful crunch and a hearty base, while the homemade pesto adds a burst of flavor that dances on your palate. I love serving this salad during family gatherings or as a quick lunch when I need a pick-me-up. It’s colorful, nutritious, and so simple to whip up, making it perfect for any occasion. Trust me, once you try this Broccoli Pesto Quinoa Salad, it’ll become a staple in your meal rotation!

What to Buy for Broccoli Pesto Quinoa Salad

When it comes to the ingredients for this Broccoli Pesto Quinoa Salad, the philosophy is all about freshness and balance. Each component plays a vital role in creating a vibrant and nutritious dish. Broccolini and kale provide an excellent base, packed with vitamins, while the quinoa adds a hearty touch to keep you satisfied. Fresh herbs elevate the salad, bringing in layers of flavor that tie everything together beautifully.

• 1 bunch broccolini or broccoli, cut into pieces – A gorgeous green that is slightly sweeter than regular broccoli, it adds a lovely bite.
• 3 large kale leaves, chopped (about 3 loose-packed cups) – A nutrient powerhouse, kale brings texture and health benefits.
• Extra-virgin olive oil, for drizzling – Adds richness and depth of flavor to the salad.
• Juice of ½ lemon, more to taste – Brightens up the dish with a zesty kick.
• 2 heaping cups cooked quinoa – A fantastic source of protein and fiber, it makes the salad hearty.
• 1 watermelon radish or 3 red radishes, thinly sliced – They add a nice crunch and a pop of color.
• 1 avocado, cubed – Creamy and rich, it adds healthy fats to the salad.
• ½ cup mixed fresh herbs (I used mint and dill) – Fresh herbs add brightness and a burst of flavor.
• 1½ cups Roasted Chickpeas – Crunchy and satisfying, they make this salad even more filling.
• Sea salt and freshly ground black pepper – Essential for bringing all the flavors together.
• ¼ cup hemp seeds – A nutty addition that’s packed with protein and healthy fats.
• ½ cup frozen peas, thawed – Sweet and tender, they add a lovely contrast.
• 1 small garlic clove – A hint of garlic enhances the overall flavor.
• ¼ teaspoon sea salt, more to taste – Adjust seasoning for the perfect balance.
• 1 cup packed fresh spinach or sub basil – Leafy greens add more nutrients and flavor.
• ¼ cup fresh dill, or sub basil or mint – Herbaceous and fragrant, adds dimension.
• 2 tablespoons fresh lemon juice – Enhances the freshness of the salad.
• ½ teaspoon Dijon mustard – Adds a subtle tang to the dressing.
• 2 tablespoons extra-virgin olive oil, more if desired – For drizzling and enhancing flavor.

Broccoli Pesto Quinoa Salad Instructions

Making this Broccoli Pesto Quinoa Salad is not only easy but also a fun cooking experience! Follow these steps to create a dish that’s colorful and bursting with flavor. Let’s dive into how to bring it all together.

1. Prepare a large pot of salted boiling water and a large bowl of ice water. Drop the broccolini into the boiling water and blanch for about 1 minute, or until tender but still vibrant green. Keeping it in the boiling water for just a short time ensures it remains bright and crunchy. Once you’ve blanched it, transfer the broccolini to the ice water for 1 minute to stop the cooking process. This quick transition helps preserve its color and nutrients. Drain and set aside.

2. Make the Lemony pea pesto: In a food processor, place the hemp seeds, peas, garlic, and salt and pulse until combined. This initial blending creates a base for your pesto. Add the spinach, dill, lemon juice, and mustard and pulse again until everything is nicely mixed. While the processor is running, drizzle in the olive oil. If you want a thinner pesto, just add more olive oil gradually until it reaches your desired consistency. Taste and adjust seasonings to your liking; maybe you want a little more salt or lemon juice!

3. Place the kale into a large bowl. Drizzle it with olive oil and sprinkle in a few pinches of salt and pepper. Add the lemon juice as well. Massage the leaves until they soften and wilt down. This step is crucial, as it transforms the kale into a more tender, flavorful base for your salad.

4. Now it’s time to portion everything! In serving bowls, layer the quinoa, watermelon radish, avocado, herbs, and the broccolini. The layering of these ingredients not only looks stunning but also allows for the flavors to mingle beautifully.

5. Season to taste with additional olive oil, lemon juice, salt, and pepper. This is where you can make it truly your own. Adjust the flavors to fit your preferences.

6. Finally, add the roasted chickpeas to each bowl, and serve with dollops of the pea pesto on top. The chickpeas add a satisfying crunch, while the pesto brings it all together in a deliciously creamy finish. Enjoy your vibrant and healthy Broccoli Pesto Quinoa Salad!

Tips and Tricks about Broccoli Pesto Quinoa Salad

If you’re eager to dive into making this Broccoli Pesto Quinoa Salad, here are some handy tips and tricks to ensure you achieve the best results:

• Storage: Store any leftovers in an airtight container in the fridge for up to three days. Just remember to keep the pesto separate for optimal freshness.
• Freezing: This salad is best enjoyed fresh, but you can freeze the cooked quinoa and chickpeas separately. Just thaw and mix when you’re ready to eat.
• Pairing: This salad pairs wonderfully with grilled chicken or fish for a complete meal.
• Make it a meal: Add some grilled shrimp or fish on top to make this a full meal.
• Variations: Feel free to add other seasonal vegetables like zucchini or bell peppers for a colorful twist.

Perfect Pairings for Broccoli Pesto Quinoa Salad

• Grilled Chicken: Pairing this salad with a piece of grilled chicken elevates it from a side to a full meal.
• Fresh Fruit: Serve with sliced fresh fruit like watermelon or berries for a refreshing contrast.
• Whole Grain Bread: Accompany it with a slice of whole grain bread to soak up the pesto.
• Light Dressing: Use a light vinaigrette on the side if you prefer extra dressing without overpowering the salad.
• Summer Picnics: This salad is perfect for summer picnics or outdoor gatherings; it’s easy to serve and packed with flavor!
• Brunch Buffets: It’s a great addition to a brunch buffet, offering a healthy option among heavier dishes.
• Potluck Dishes: Take it to a potluck—everyone will rave about its freshness!

FAQ

Conclusion

The Broccoli Pesto Quinoa Salad is a refreshing and nutritious dish that’s perfect for any occasion. Its vibrant colors and flavors make it a feast for the eyes and the palate. I encourage you to try it and see how easily it can become a staple in your kitchen. Whether it’s a picnic or a weeknight dinner, this salad is bound to impress!

Broccoli Pesto Quinoa Salad

Craving something fresh and vibrant? The Broccoli Pesto Quinoa Salad is packed with nutrients and bursting with flavor. This easy weeknight dinner combines crunchy vegetables, creamy avocado, and a zesty homemade pesto. Perfect for meal prep or as a colorful side dish at your next gathering!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 bunch broccolini or broccoli, cut into pieces
• 3 large leaves kale chopped (about 3 loose-packed cups)
• Extra-virgin olive oil for drizzling
• ½ lemon juice , 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 clove garlic
• 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

Equipment

• Large Pot
• Food Processor
• Chef's Knife
• Mixing Bowl
• Baking Sheet

Method

 

1. Prepare a large pot of salted boiling water and a large bowl of ice water. Drop the broccolini into the boiling water and blanch for about 1 minute, or until tender but still vibrant green. Transfer the broccolini to the ice water for 1 minute to stop the cooking process. Drain and set aside.
2. Make the Lemony pea pesto: In a food processor, place the hemp seeds, peas, garlic, and salt and pulse until combined. Add the spinach, dill, lemon juice, and mustard and pulse again. While the processor is running, drizzle in the olive oil. For a thinner pesto, add more olive oil until it reaches your desired consistency. Taste and adjust seasonings.
3. Place the kale into a large bowl and drizzle with olive oil, pinches of salt and pepper, and the lemon juice. Massage the leaves until they soften and wilt down.
4. Portion into serving bowls with the quinoa, watermelon radish, avocado, herbs, and broccolini. Season to taste with additional olive oil, lemon juice, salt, and pepper.
5. Add the roasted chickpeas and serve with dollops of pea pesto.

Notes

• Tip 1: Store any leftovers in an airtight container in the fridge for up to three days.
• Tip 2: This salad is best enjoyed fresh, but you can freeze the cooked quinoa and chickpeas separately.
• Tip 3: Pairing this salad with grilled chicken elevates it from a side to a full meal.
• Tip 4: Feel free to add other seasonal vegetables for a colorful twist.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!