This scrumptious vegan Pesto Quinoa Salad is great as a side or even as a light lunch or dinner. Fresh Mediterranean ingredients like pesto, olives, artichokes provide the wonderful flavor, while the quinoa, white beans and spinach provide the protein to make the perfect salad.

Pesto Quinoa Salad

Pesto Quinoa Salad Ingredients

  • dry quinoa
  • vegan basil pesto
  • white beans
  • baby spinach
  • sun-dried tomatoes
  • alamata olives
  • artichoke hearts
  • lemon juice
  • red wine vinegar
  • nutritional yeast
  • salt, ground black pepper

How to make vegan Pesto Quinoa Salad

STEP 1:
Start by cooking the quinoa, the day of or the day before making this salad.

STEP 2:
Combine the basil pesto, cooked quinoa, chopped spinach and nutritional yeast in a medium bowl; mix well.

STEP 3:
In a different bowl combine the lemon juice, red wine vinegar, salt, ground black pepper, white beans, olives, artichokes and sun-dried tomatoes; mix well.

STEP 4:
Combine everything and mix well.

More tasty vegan salad recipes:
Mediterranean Quinoa Chickpea Salad
Mediterranean Lentil Salad
Greek Chickpea Salad

For more tasty vegan recipes, check out my quinoa, Mediterranean, dinner and meal prep recipe roundups.

Pesto Quinoa Salad

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Author Mira M.
This scrumptious vegan Pesto Quinoa Salad is great as a side or even as a light lunch or dinner. Fresh Mediterranean ingredients like pesto, olives, artichokes provide the wonderful flavor, while the quinoa, white beans and spinach provide the protein to make the perfect salad.
Prep 15 minutes
Cook 20 minutes
Total Time 40 minutes
4 servings

Ingredients

  • ½ cup dry quinoa (85 g)
  • 2 tbsp vegan basil pesto
  • 7.8 oz white beans (canned or cooked) (220 g)
  • 2 cups baby spinach (chopped) (60 g)
  • 1 oz sun-dried tomatoes (chopped) (28 g)
  • 12 kalamata olives (pitted)
  • 2 artichoke hearts (chopped) (60 g)
  • 2 tbsp lemon juice
  • 2 tsp red wine vinegar
  • 2 tsp nutritional yeast
  • tsp salt
  • tsp ground black pepper

Instructions
 

  • Start by cooking the quinoa, the day of or the day before making this salad.
  • Combine the basil pesto, cooked quinoa, chopped spinach and nutritional yeast in a medium bowl; mix well.
  • In a different bowl combine the lemon juice, red wine vinegar, salt, ground black pepper, white beans, olives, artichokes and sun-dried tomatoes; mix well.
  • Combine everything and mix well.

Video

Nutrition

Serving: 1 servingCalories: 514kcalCarbohydrates: 52gProtein: 22gFat: 17gFiber: 21gSugar: 9g
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