Last week I posted a recipe for fresh Lemon Artichoke Pesto and today I have a recipe featuring this tasty sauce. I absolutely love quinoa salads! There is something so unfussy about them for me, and they are more filling than just a bed of greens. This time I decided to take the Mediterranean route with feta and kalamata olives. The acidity of the pesto balances the rich saltiness of the cheese and olives perfectly. Lastly, I added slightly cooked asparagus for some crunch.
You could go a million different ways with whatever add-ins you choose. Next time I’m thinking of mixing the quinoa/pesto combo with lots of fresh spinach, parmesan and sweet tomatoes. If you have ideas for other ways to use the pesto, please share in the comments below!
- 2 cups cooked quinoa (about 2/3 cup pre-cooked)
- 1/4 cup lemon artichoke pesto
- 1/4 cup feta cheese
- 1/4 cup kalamata olives
- 1/4 cup cooked asparagus, chopped
- Combine all ingredients to taste.