Pesto Quinoa Salad

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.

Course Salad

Cuisine Mediterranean

Prep Time 15

Cook Time 20

Total Time 40

Servings servings

Calories 514

Author Mira M.

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
⅓ tsp salt
⅕ 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