Green Quinoa Salad with Asparagus, Avocado and Kale Pesto + a Giveaway!
 
 
Author:
Yields: 6
Ingredients
  • 1 cup quinoa
  • 2 cups water
  • 1 Tbsp olive oil
  • 2 cups asparagus, chopped
  • 3 cups tightly packed kale leaves, roughly chopped
  • zest of 1 lemon
  • 1/2 tsp salt, or to taste
  • 1/4 cup + 1 Tbsp pesto sauce of choice (Julia has a delicious-looking Kale and Pistachio Pesto recipe in the book!)
  • 1/2 cup walnuts, roasted
  • 1 ripe avocado, diced
  • 1/4 cup feta cheese, crumbled
Instructions
  1. Using a fine strainer, rinse the quinoa very well with water until the water that comes off of it is clear, not cloudy.
  2. Put the quinoa in a saucepan and soak it for 10 minutes. Drain the water. Add 2 cups of water to the saucepan with the quinoa and bring it to a boil on the stovetop. Reduce heat and simmer for 15 to 20 minutes, or until quinoa absorbs all of the moisture. Remove from heat, fluff quinoa with a fork, and set aside.
  3. In a saute pan, heat about a tablespoon of oil to medium-high. Add the chopped asparagus and saute until color turns bright green and asparagus begins to soften, about 3 to 5 minutes.
  4. Add the chopped kale and stir. Cover the saute pan and allow kale to wilt, about 1 to 2 minutes. Add the pesto to the cooked quinoa and stir until combined. Pour the pesto quinoa into the saute pan with the asparagus and kale.
  5. Add the lemon zest, salt, and roasted walnuts and stir together., Pour the quinoa salad into a large serving dish and garnish with avocado and feta cheese.
Notes
You can gently fold the avocado and feta cheese into the quinoa salad prior to serving or serve on top.
This salad is delicious both warm and cold!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/07/green-quinoa-salad-with-asparagus-avocado-and-kale-pesto-a-giveaway/