• Alison Elliott

Basil Pesto Quinoa Salad

Basil Pesto Dressing


3 c. Fresh basil

1/2 c. Nutritional yeast

1/2 c. Raw cashews

1 c. Olive oil

1 tsp. Salt

1/2 tsp. Pepper

In the food processor combine all of the ingredients. Pulse for 2-3 minutes and set aside.

Quinoa Salad


1 c. Uncooked quinoa

2 c. Water

1 Medium zucchini (diced)

1 Medium eggplant (diced)

3 tbsp. Olive oil

1 can chickpeas (drained and rinsed)

1 c. Arugula

1 c. Cherry tomatoes (halved)

2 tbsp. Fresh basil (chopped for garnish)

Bring the water to a boil in a pot. Add the quinoa. Reduce the heat to a simmer, cover the pot, and cook for 15 minutes. Once the quinoa is cooked set it aside to cool.

In a sauté pan heat up 2 tbsp. of olive oil. Add the eggplant and cook for 10 minutes. Add another tbsp. of olive oil and then add the zucchini and cook for another 10 minutes. Remove from heat and stir the vegetables in with the cooked quinoa. Add the chickpeas, arugula, and cherry tomatoes and stir well. Next stir in the pesto dressing. Top the dish off with freshly cut basil. Store in the fridge for up to 1 week.

Serving Size: 10

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