Quinoa Salad with Lemon Artichoke Pesto
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!
Quinoa Salad with Lemon Artichoke Pesto
Quinoa Salad with Lemon Artichoke Pesto, asparagus, feta and olives.
Ingredients
- 2 cups cooked quinoa about ⅔ cup pre-cooked
- ¼ cup lemon artichoke pesto
- ¼ cup feta cheese
- ¼ cup kalamata olives
- ¼ cup cooked asparagus chopped
Instructions
- Combine all ingredients to taste.
Nutrition
Calories: 315kcalCarbohydrates: 44gProtein: 12gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 17mgSodium: 734mgPotassium: 371mgFiber: 7gSugar: 3gVitamin A: 281IUVitamin C: 1mgCalcium: 137mgIron: 3mg
Tried this recipe?Let us know how it was!
Mmmm! This looks so delish, great simple recipe!
Thanks, Tiffany! It's one of my favorites!