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A quinoa salad inspired by a pesto that we made for the Zucchini Cannelloni recipe at Matthew Kenney Culinary of Santa Monica.
Don’t let the mix of herbs and peas intimidate you! It is such a perfect combination and with the drizzle of lemon juice, it hits the spot. Enjoy!
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Herbed Quinoa Salad (Low-fat, Oil-free)
- Total Time: 10 minutes
- Yield: 1-2
Ingredients
- 1 cup red quinoa, cooked
- 1/2 cup arugula
- 1/4 cup mint
- 1/4 cup parsley
- 1/4 cup + 2 tbs organic peas
- 1 1/2 tbs pine nuts (optional, I omitted)
- 6 grape tomatoes, halved
- 1 tbs lemon juice
- Fresh black pepper
Instructions
- Add the arugula, mint, parsley, 2 tbs peas, nuts if using, lemon juice and fresh black pepper into a food processor. Run until as fine as you can get it. You will need to stop and scrape down the side a few times if you have a large processor. Set aside.
- In a large bowl, add in the quinoa and mixture from the food processor, and mix until uniform and covered. Add in the remaining ingredients and toss until combined.
- Prep Time: 10 mins
- Category: Salad, Entree
- Cuisine: Vegan
