Pesto Quinoa Salad with Asparagus, Avocado, and Kale
Fresh, flavorful, delicious and nutritious quinoa salad loaded with superfoods and deliciousness!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Side Dishes & Snacks
Cuisine: American
Servings: 6 Servings
Calories: 603kcal
Author: Julia
Quinoa Salad:
- 1 cup quinoa
- 1 tablespoon olive oil
- 1 small bunch asparagus trimmed and chopped
- 2 cups tightly packed kale leaves chopped
- 1 teaspoon lemon zest
- 1/2 teaspoon sea salt to taste
- 1/2 cup kale pesto sauce recipe above
- 1/3 cup raw walnuts roasted and chopped
- 1 avocado peeled, pitted and diced
- 1/4 cup feta cheese crumbles
Quinoa Salad:
Cook quinoa according to package instructions.
Add oil to a large non-stick skillet and heat to medium-high. Add chopped asparagus and saute, stirring occasionally, until asparagus turns bright green and begins to soften, about 3 to 5 minutes.
Add chopped kale to the skillet and stir. Cover and cook until kale has wilted, about 1 to 2 minutes. Remove from heat. Add the cooked quinoa, lemon zest, sea salt, and kale pesto and stir well until combined.
Fold in the avocado, walnuts, and feta and taste for flavor. Add more sea salt to taste. Note: you can chill the pesto quinoa in the refrigerator until you're ready to serve before adding the avocado, walnuts, and feta. Quinoa salad can be served both warm or cold.
Serving: 1of 6 | Calories: 603kcal | Carbohydrates: 25g | Protein: 9g | Fat: 54g | Fiber: 6g | Sugar: 2g