Pesto Quinoa & Veggie Salad

Preparation Time10 mins Cooking Time15 mins Makes 4

Pesto Quinoa & Veggie Salad

Nutritional Information

Calories

592.72kcal (4 serving)

Total Fat

51.08g (4 serving)

Saturated Fat

6.12g (4 serving)

Trans Fat

0.07g (4 serving)

Cholesterol

0.0mg (4 serving)

Sodium

672.87mg (4 serving)

Total Carbs

30.23g (4 serving)

Dietary Fiber

7.84g (4 serving)

Sugars

5.35g (4 serving)

Protein

10.48g (4 serving)

Ingredients List
  1. 2 cups cooked quinoa (about 2/3 cup uncooked)
  2. 2 cups cherry tomatoes, chopped
  3. 2 cups spinach or kale
  4. 1 cup edamame
  5. 1 cup corn
  6. 1 avocado optional

Directions

Print

1. Add all dressing ingredients to a high-speed blender or food processor. Process until smooth or until desired consistency is reached.

2. Add all ingredients for the salad to a large mixing bowl.

3. Add about ½ of the sauce to the salad and toss until combined. Taste and add more sauce until it reaches your desired flavor.

4. Finish with a squirt of fresh lime juice and sprinkle of red pepper flakes for heat.