This is a versatile and fresh salad using home staples and lovely seasonal salad leaves.
This salad is great to make ahead for busy work weeks and keeps for 3 days. Be sure to keep the salad leaves separate as the pesto dressing can cause them to wilt.
Pesto Quinoa Salad
Serves: 4 Prep time:10 min Cooking time: 10-12min
2 tbs of pesto
juice of 1 lemon
400g of chickpeas (1 tin - drained)
1 small red onion finely slices
200g cherry tomatoes, cut into quarters
2 large handfuls of salad leaves (I used kale, cress, and radicchio)
salt and pepper to taste
Cook the quinoa per the instructions.
In a large bowl mix pesto, lemon juice.
Add in tomatoes, red onion and tin of chickpeas
Once quinoa is cooked, drain and add into mixing bowl with the ingredients above.
Give all the ingredients a good stir to distribute the pesto lemon dressing.
Season with salt and pepper to taste
Place on top of a bed of salad greens to your choosing.
This salad is great on its own, but works well as an accompaniment with grilled chicken. Personally I enjoy piling this up on top of Veggie burger for that extra protein and filling lunchtime meal.