This Broccoli Pesto Quinoa Salad is a vibrant and nutritious dish that combines the earthy flavors of quinoa with the fresh, zesty notes of pesto. It's perfect for a light lunch or a side dish, offering a delightful mix of textures and tastes. The broccoli adds a nice crunch, while the parmesan cheese and pine nuts bring a rich, nutty flavor to the mix.
Some ingredients in this recipe might not be staples in every household. Quinoa is a protein-rich grain that you may need to find in the health food section of your supermarket. Pine nuts can be a bit pricey and are usually found in the baking or nut section. Fresh basil leaves are essential for the pesto and can typically be found in the produce section. Make sure to get freshly grated parmesan cheese for the best flavor.
Ingredients For Broccoli Pesto Quinoa Salad
Quinoa: A protein-rich grain that serves as the base of the salad.
Broccoli florets: Adds a crunchy texture and a dose of vitamins.
Olive oil: Used to blend the pesto and add a rich flavor.
Parmesan cheese: Provides a salty, umami taste to the pesto.
Pine nuts: Adds a nutty flavor and creamy texture to the pesto.
Garlic: Gives a pungent, aromatic kick to the pesto.
Basil leaves: The main herb in the pesto, offering a fresh, aromatic flavor.
Lemon juice: Adds a zesty brightness to the pesto.
Salt: Enhances the overall flavor of the dish.
Black pepper: Adds a touch of heat and complexity.
Technique Tip for This Recipe
When making the pesto, toast the pine nuts in a dry skillet over medium heat until they are golden brown and fragrant. This will enhance their flavor and add a deeper, nutty taste to the pesto. Be sure to keep an eye on them, as they can burn quickly.
Suggested Side Dishes
Alternative Ingredients
quinoa - Substitute with couscous: Couscous has a similar texture and can absorb flavors well, making it a good alternative to quinoa.
broccoli florets - Substitute with cauliflower florets: Cauliflower has a similar texture and can be used in the same way as broccoli in salads.
olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in pesto.
grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a good option for those avoiding dairy.
toasted pine nuts - Substitute with toasted almonds: Toasted almonds offer a similar crunch and nutty flavor, making them a good alternative to pine nuts.
garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can complement the other ingredients in the pesto.
basil leaves - Substitute with spinach leaves: Spinach can provide a similar green color and mild flavor, though it will be less aromatic than basil.
freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar can provide a similar tangy acidity to balance the flavors in the salad.
salt - Substitute with soy sauce: Soy sauce can add a salty umami flavor, though it will also add a different depth of flavor.
freshly ground black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, making it a good alternative.
Other Alternative Recipes Similar to This Salad
How to Store / Freeze This Salad
- Allow the quinoa and broccoli to cool completely before storing to prevent condensation, which can make the salad soggy.
- Transfer the Broccoli Pesto Quinoa Salad to an airtight container. This helps maintain freshness and prevents the salad from absorbing other odors in the fridge.
- Store the salad in the refrigerator for up to 3-4 days. The flavors will meld together beautifully, making it even more delicious over time.
- For longer storage, consider freezing the salad. Portion it into individual servings using freezer-safe containers or resealable plastic bags. This makes it easy to grab a quick, healthy meal.
- When freezing, ensure you remove as much air as possible from the containers or bags to prevent freezer burn, which can affect the texture and taste.
- Label the containers with the date to keep track of how long the salad has been stored. Frozen Broccoli Pesto Quinoa Salad can be kept for up to 2 months.
- To thaw, transfer the desired portion from the freezer to the refrigerator and let it thaw overnight. This gradual thawing helps retain the salad’s texture and flavor.
- If you're in a hurry, you can also thaw the salad by placing the sealed container or bag in a bowl of cold water. Change the water every 30 minutes until the salad is thawed.
- Once thawed, give the salad a good stir to redistribute the pesto and ensure an even flavor throughout.
- For a fresh touch, consider adding a squeeze of lemon juice or a sprinkle of parmesan cheese before serving. This can brighten up the flavors after storage.
How to Reheat Leftovers
Gently warm in a skillet: Place the Broccoli Pesto Quinoa Salad in a non-stick skillet over medium-low heat. Stir occasionally to ensure even heating. This method helps maintain the texture of the quinoa and broccoli without making them mushy.
Microwave with care: Transfer the salad to a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power in 30-second intervals, stirring in between, until warmed through. This prevents the pesto from separating and keeps the quinoa fluffy.
Steam it back to life: Place the salad in a heatproof bowl and set it over a pot of simmering water. Cover the bowl with a lid or foil. Steam for about 5-7 minutes, stirring occasionally. This method gently reheats the broccoli and quinoa while preserving the vibrant flavors of the pesto.
Oven-baked refresh: Preheat your oven to 300°F (150°C). Spread the salad evenly on a baking sheet lined with parchment paper. Cover with foil to prevent drying out. Bake for about 10-15 minutes, stirring halfway through. This method is ideal for reheating larger portions while keeping the pesto fresh and fragrant.
Quick sauté: Heat a small amount of olive oil in a large skillet over medium heat. Add the Broccoli Pesto Quinoa Salad and sauté for 3-5 minutes, stirring frequently. This adds a slight crispiness to the quinoa and enhances the flavors of the pesto.
Best Tools for This Recipe
Saucepan: Use this to cook the quinoa according to package instructions.
Steamer basket: This will help you steam the broccoli florets until they are tender.
Blender: Combine olive oil, parmesan cheese, pine nuts, garlic, basil leaves, lemon juice, salt, and pepper in this to make the pesto.
Mixing bowl: Use a large one to combine the cooked quinoa, steamed broccoli, and pesto.
Measuring cups: These will help you measure out the quinoa, olive oil, parmesan cheese, and pine nuts accurately.
Measuring spoons: Use these to measure the lemon juice and any additional seasonings.
Garlic press: This will make it easier to mince the garlic cloves for the pesto.
Spatula: Use this to toss the quinoa, broccoli, and pesto together until well mixed.
Colander: Rinse the quinoa in this before cooking.
Cutting board: Use this as a surface to chop the broccoli into florets.
Knife: A sharp one will help you cut the broccoli and mince the garlic if you don't have a garlic press.
How to Save Time on Making This Salad
Cook quinoa in advance: Prepare the quinoa a day before and store it in the fridge to save time on the day of making the salad.
Use pre-cut broccoli: Purchase pre-cut broccoli florets to skip the chopping step.
Make pesto ahead: Blend the pesto ingredients and store in an airtight container in the fridge for up to a week.
Toast pine nuts in bulk: Toast a larger batch of pine nuts and store them in an airtight container for future recipes.
Multi-task: While the quinoa is cooking, steam the broccoli and prepare the pesto to save time.
Broccoli Pesto Quinoa Salad
Ingredients
Main Ingredients
- 1 cup quinoa rinsed
- 2 cups broccoli florets
- ¼ cup olive oil
- ¼ cup parmesan cheese grated
- ¼ cup pine nuts toasted
- 2 cloves garlic
- 1 cup basil leaves
- 1 tablespoon lemon juice freshly squeezed
- to taste salt
- to taste black pepper freshly ground
Instructions
- 1. Cook the quinoa according to package instructions. Set aside to cool.
- 2. Steam the broccoli florets until tender, about 5 minutes. Let cool.
- 3. In a blender, combine olive oil, parmesan cheese, pine nuts, garlic, basil leaves, lemon juice, salt, and pepper. Blend until smooth to make the pesto.
- 4. In a large mixing bowl, combine the cooked quinoa, steamed broccoli, and pesto. Toss until well mixed.
- 5. Serve chilled or at room temperature.
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