Pesto Quinoa Salad

Pesto Quinoa Salad
Serves 6-8
-2 C quinoa
-4 C water or vegetable broth
-1.5 C fresh sugar snap peas, coarsely broken into pieces
- (1) 15 oz. can chickpeas, rinsed and drained
-1/2 C kalamata olives, coarsely chopped
-3 green onions, sliced
-1/2 C dried cranberries
-1/2 C raw almonds, whole
-2 handful of fresh spinach leaves, separated
-1/4 C fresh parsley, finely chopped
-1 tsp. chia seeds, optional
-1/4 C goat cheese, crumbled (about 2-3 oz.)
-salt to taste


-1/2 C prepared basil pesto
-juice of 1 medium lemon
-2 TBS balsamic vinegar


-5 slices of lemon
-a few pieces of parsley
In a medium sauce pan take quinoa and water and bring to boil over medium-high heat. Boil uncovered for 15 min or until majority of liquid is gone. Remove from heat, add one handful of spinach and cover pan with lid. Fluff with fork after 5 minutes and stir in wilted spinach. Remove lid and set aside. While quinoa is cooking, add peas, chickpeas, olives, cranberries, parsley and almonds to a large mixing bowl. Toss to mix. In a separate bowl combine pesto, lemon juice and vinegar. Stir until well incorporated. After quinoa is mainly cooled to room temp, add it to the mixing bowl with the other ingredients. Pour dressing over top and mix to ensure the dressing is well incorporated. Taste and add salt to taste. Refrigerate until ready to eat. Once ready to serve, take remaining handful of spinach and spread over a serving platter. Pile quinoa on top of spinach, sprinkle with chia seeds and crumbled goat cheese. Add a few pieces of parsley and add lemon slices to garnish.

Enjoy and Happy Cooking!

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