Pistachio Pesto Quinoa Salad

I normally post recipes that I have already tried but I know for sure I will enjoy this one so I want to have the recipe handy for when I am ready to prepare it. I hope you’ll enjoy it too.


5.0 from 1 reviews
Pistachio Pesto Quinoa Salad
Recipe type: Appetiser
Serves: 6
  • For the pesto:
  • 2 cups packed basil leaves
  • ½ cup shelled raw pistachios
  • ¼ cup extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp garlic, minced
  • 1 tbsp nutritional yeast
  • 1 tsp sea salt
  • ¼ tsp fresh black pepper
  • For the quinoa salad:
  • 4 cups cooked quinoa
  • 2 cups packed and chopped spinach leaves
  • 1 cup finely diced heirloom tomatoes
  • ¼ cup finely diced red onion
  • ¼ cup finely diced orange or yellow bell pepper
  • 2 tbsp freshly chopped parsley
  1. Place all the ingredients for the pesto, except the oil, in a food processor. Start the processor and slowly pour in the oil. The pesto should be creamy but still have a bit of texture to it.
  2. In a large bowl mix together the quinoa and pesto until evenly coated. Add the remaining ingredients in the bowl and gently toss until mixed.
  3. Serve immediately or place in the fridge until ready to serve.


Pistachio Pesto Quinoa Salad — 2 Comments

  1. This salad looks perfect for springtime with its soft pastels. I’m giving it 5 stars on looks alone!

    • I liked this recipe because I already have everything for the pesto in my kitchen. Plus, I have the quinoa, just need to pick up the red onion, bell peppers and spinach and I’ll be set to make it. SOON!!