Quinoa and Pesto Asparagus Salad

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Sweet Pea Living |Quinoa and Pesto Asparagus Salad | Plant-Based | Vegan

I am always trying out new salad recipes for our weekly work lunches. I find that it’s easier to “stay on plan” when my lunch is ready to go each morning! I love this Quinoa and Pesto Asparagus Salad because it has simple ingredients that are fresh and flavorful. Don’t worry about the asparagus getting soggy in the fridge. Blanching the vegetables keeps them crisp and delicious! You’re going to love this one.

Quinoa and Pesto Asparagus Salad


AuthorSweet Pea LivingDifficultyBeginner

Yields4 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

INGREDIENTS
 1 cup quinoa, rinsed
 2 cups vegetable broth
 8 oz basil pesto
 1 lb asparagus, trimmed and cut into bite sized pieces
 ½ cup lima beans, frozen
 ½ cup peas, frozen
 2 cups baby spinach
 2 tbsp pine nuts, toasted
 2 tbsp lemon juice

INSTRUCTIONS
1

Bring the broth and quinoa to a boil. Reduce the heat and simmer, covered. Cook until the quinoa is soft and has absorbed all of the liquid, about 15 minutes.

2

Add jar of pesto sauce and mix well. Set aside, allowing to cool.

3

Heat up 2 cups of salted water in a large pot. Bring to a boil. Add asparagus pieces and lima beans. Cook for 2-3 minutes, allowing color to become vibrant and bright.

4

Drain asparagus and lima beans. Blanch the vegetables by quickly adding them to a bowl of cold water, ice, and frozen peas. After letting rest for 2-3 minutes, drain.

5

Serve quinoa and veggies on a bed of spinach. Top with toasted pine nuts and lemon juice. Enjoy!

Ingredients

INGREDIENTS
 1 cup quinoa, rinsed
 2 cups vegetable broth
 8 oz basil pesto
 1 lb asparagus, trimmed and cut into bite sized pieces
 ½ cup lima beans, frozen
 ½ cup peas, frozen
 2 cups baby spinach
 2 tbsp pine nuts, toasted
 2 tbsp lemon juice

Directions

INSTRUCTIONS
1

Bring the broth and quinoa to a boil. Reduce the heat and simmer, covered. Cook until the quinoa is soft and has absorbed all of the liquid, about 15 minutes.

2

Add jar of pesto sauce and mix well. Set aside, allowing to cool.

3

Heat up 2 cups of salted water in a large pot. Bring to a boil. Add asparagus pieces and lima beans. Cook for 2-3 minutes, allowing color to become vibrant and bright.

4

Drain asparagus and lima beans. Blanch the vegetables by quickly adding them to a bowl of cold water, ice, and frozen peas. After letting rest for 2-3 minutes, drain.

5

Serve quinoa and veggies on a bed of spinach. Top with toasted pine nuts and lemon juice. Enjoy!

Quinoa and Pesto Asparagus Salad

Sweet Pea Living |Quinoa and Pesto Asparagus Salad | Plant-Based | Vegan

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