Quinoa salad with broccoli and green peas pesto

You can combine quinoa with whatever you want because it fits perfectly with almost every meal. This time, I added broccoli and green peas pesto to this pseudo-grain, and trust me – the taste is fantastic. Look for the recipe below.

Preparation time: 20 minutes
Servings: 2

1 cup broccoli, chopped into florets
2 cups cooked quinoa
3 radishes, chopped into rings
1 avocado, diced
1 ½ cup roasted chickpeas
a pinch of salt
a pinch of black pepper

Green peas pesto ingredients:
¼ cup hemp seeds
½ cup green peas
1 garlic clove, mashed
¼ tsp salt
1 cup fresh spinach, finely chopped
¼ cup fresh dill, finely chopped
2 tbsp fresh lemon juice
½ tsp Dijon mustard
2 tbsp extra-virgin olive oil

1. Prepare a big pot of boiling salted water and a big bowl of ice-cold water. Put the broccoli in boiling water and blanch it for about a minute, or until softened. Move the broccoli in ice-cold water for a minute, to stop the cooking process. Strain and leave to rest.
2. Make the green peas pesto by mixing all the ingredients in a blender and blend until smooth.
3. Pour the quinoa, radishes, avocado, and broccoli into a serving bowl. Add roasted chickpeas, season with a pinch of salt and black pepper, then serve with green peas pesto.
4. Serve and enjoy.

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