Best 3 Parsley Walnut Pesto Quinoa Salad Recipes
**Savory and Nutritious: A Culinary Journey with Parsley Walnut Pesto Quinoa Salad**
Embark on a delightful culinary adventure with our enticing Parsley Walnut Pesto Quinoa Salad. Bursting with flavor and packed with wholesome ingredients, this versatile dish promises a satisfying and nutritious experience. Discover a harmonious blend of fluffy quinoa, vibrant parsley, crunchy walnuts, and a tantalizing pesto dressing, all coming together to create a symphony of textures and tastes. Whether you're seeking a delectable vegetarian main course, a delectable side dish, or a vibrant addition to your lunchbox, this recipe offers a delightful solution. Additionally, we've curated a collection of complementary recipes to further enhance your culinary exploration. From a refreshing Cucumber Avocado Salad to the irresistible Quinoa Stuffed Bell Peppers, each dish is carefully crafted to complement the Parsley Walnut Pesto Quinoa Salad, ensuring a delightful and well-rounded meal. Prepare to indulge your taste buds and nourish your body with this wholesome and flavor-packed culinary experience.
PESTO QUINOA SALAD
My daughter-in-law got me hooked on quinoa, and I'm so glad she did! I've been substituting quinoa in some of my favorite pasta recipes, and this dish is the happy result of one of those experiments. I love using my garden tomatoes and peppers in this salad; however, sun-dried tomatoes and roasted red peppers are equally delicious. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, bring water to a boil; stir in quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 10-12 minutes. Cool slightly., Mix pesto, onion, oil, vinegar and salt; stir in pepper, tomatoes, cheese and quinoa. Refrigerate, covered, to allow flavors to blend, 1-2 hours. If desired, stir in basil.
Nutrition Facts : Calories 183 calories, Fat 11g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 268mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
WALNUT AND PARSLEY PESTO
I hope this walnut and parsley version serves as a reminder that 'pesto' is not a recipe, but a technique. The buttery walnuts temper the fire of the mashed garlic and pair beautifully with the aromatic, bittersweet parsley. Use on toasted bread, pizza or pasta, or on roasted chicken--it's that versatile!
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Place garlic and salt in a mortar; smash and mash with the pestle until it becomes a paste, 5 to 8 minutes. Add walnuts; mash walnuts into a paste until you reach your desired texture (coarse or smoother), another 5 to 8 minutes. Add parsley and mash to break up and blend with the walnut/garlic mixture, about 4 minutes. Add lemon juice and olive oil; stir, mash, and emulsify liquids into the mixture until it becomes very thick and well blended, 8 to 10 minutes. Taste and adjust seasonings. If mixture seems too thick, whisk in a tablespoon of water, or as needed.
- Spread on bread, use on pizza or pasta, or on roasted chicken. The taste is just like garlic butter, so use it as such.
Nutrition Facts : Calories 84.9 calories, Carbohydrate 2.4 g, Fat 8.3 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 0.9 g, Sodium 77.6 mg, Sugar 0.4 g
PARSLEY-QUINOA SALAD
This Parsley-Quinoa Salad can be made in advance and served at room temperature. Serve this salad alongside grilled chicken as a main for a delicious meal.
Provided by Martha Stewart
Categories Salad Recipes
Yield Serves 4
Number Of Ingredients 6
Steps:
- Combine the quinoa and 1 1/2 cups of water in a 2-quart saucepan over high heat. Bring to a boil, cover, reduce the heat, and simmer 10 to 12 minutes, until all of the water is absorbed. Drain and run under cold water. Toss in the remaining ingredients and serve.
Tips:
- Use fresh ingredients: Fresh herbs, vegetables, and nuts will give your pesto quinoa salad the best flavor. If you can, buy your ingredients from a farmer's market or local grocery store.
- Don't overcook the quinoa: Quinoa should be cooked until it is tender but still has a slight bite to it. Overcooked quinoa will be mushy and unpleasant to eat.
- Make the pesto ahead of time: Pesto can be made up to 3 days in advance and stored in the refrigerator. This makes it a great option for busy weeknights.
- Use a variety of vegetables: This recipe calls for broccoli, carrots, and red bell pepper, but you can use any vegetables that you like. Some other good options include zucchini, asparagus, and snap peas.
- Add some protein: If you want to make this salad more filling, you can add some cooked chicken, fish, or tofu.
Conclusion:
Parsley walnut pesto quinoa salad is a delicious, healthy, and versatile dish that is perfect for lunch, dinner, or a potluck. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new salad recipe, give this one a try!
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