Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Quinoa Pesto Salad
Nutty quinoa serves as the base for this vibrant salad, tossed with a generous amount of fresh basil pesto, cherry tomatoes, and baby mozzarella. The pesto coats every grain, providing a burst of herbaceous flavor in every bite. This high-protein, vegetarian-friendly dish is an excellent side for grilled meats or a standalone light lunch.
Nutty quinoa serves as the base for this vibrant salad, tossed with a generous amount of fresh basil pesto, cherry tomatoes, and baby mozzarella. The pesto coats every grain, providing a burst of herbaceous flavor in every bite. This high-protein, vegetarian-friendly dish is an excellent side for grilled meats or a standalone light lunch.
Ingredients
- 1/4 cup Quinoa
- 1 cup Cherry Tomatoes
- 1/4 medium Red Onion
- 1 piece(s) Green Onion
- 1/4 cup Arugula
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Red Pesto
- 1/2 cup Canned Chickpeas
- 1/4 tsp Salt and Pepper
Instructions
- Prepare the quinoa according to the package instructions.
- In the meantime, drain the chickpeas, cut the tomatoes in half, peel and chop the onion, and cut the green onions into rings.
- Tear the arugula apart with your hands. Combine all ingredients, but make sure to allow the quinoa to cool first.
Storage and Meal Prep Tips
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