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Kale Pesto Quinoa Salad Recipe

Kale Pesto Quinoa Salad

This kale pesto quinoa salad is an easy one, a hearty one, keeps really well for premade lunches, and tastes great. You can also take the quinoa pesto part of this recipe and use it as a base with other ingredients. Chopped broccoli (raw or roasted), peas, or even chopped spinach if you don't prefer kale would all go great with it.
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Total Time 25 minutes
Servings: 4
Course: Main Course, Salad, Side Dish
Cuisine: American, Italian
Ingredients Method Notes

Ingredients
  

  • 1 cup dried quinoa cooked according to package
  • 1 bunch chopped dinosaur kale also called Tuscan kale or Lacinato Kale
  • 2 cups fresh basil loosely packed
  • 2 garlic cloves
  • 2 TBSP pumpkin seeds sunflower seeds, pine nuts, or walnuts (I used pumpkin seeds this time)
  • 1/4 cup olive oil
  • juice of 1 large lemon more to taste
  • sea salt or Himalayan salt and ground pepper to taste
  • 1 avocado scored, diced, or sliced

Method
 

  1. Start cooking your quinoa on the stovetop.
  2. Wash, pat dry and cut your kale bunch into strips (as wide or thin as you prefer). I cut off the very bottom stems and eat the rest. I used a flat dinosaur bunch, but depending on your kale, you may want to massage it to break it down a bit.
  3. Add the basil, garlic, seeds/nuts, olive oil, lemon juice, salt and pepper to a food processor. Pulse and run until combined, opening it up at times to scrape down the sides.
  4. Once your quinoa has cooled slightly, add it to a large mixing or serving bowl. Add in the basil pesto and mix really well. Add in the chopped kale and mix again. Squeeze in more lemon juice, a drizzle of olive oil, and more salt and pepper if desired. Top with diced/sliced avocado and ENJOY!

Notes

Gluten-Free | Vinegar-Free | Plant-Based | Vegan