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!

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Quinoa Salad with Lemon Artichoke Pesto

Yield: 2 servings

Prep Time: 5 minutes

Total Time: 5 minutes

Quinoa Salad with Lemon Artichoke Pesto, asparagus, feta and olives.

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Ingredients

• 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

Instructions

1. Combine all ingredients to taste.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 175Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 17mgSodium: 296mgCarbohydrates: 18gFiber: 4gSugar: 2gProtein: 7g

Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.

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