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!
Nutrition Information:Yield: 2
Serving Size: 1
Amount Per Serving:Calories: 175 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 17mg Sodium: 296mg Carbohydrates: 18g Fiber: 4g Sugar: 2g Protein: 7g