Quinoa Salad with Pesto
Create a storytelling style description of at least 200 to 300 words about the recipe Quinoa Salad with Pesto.
- 1 cup quinoa
- 2 cups water
- 1/2 cup pesto sauce
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Start by rinsing the quinoa under cold water to remove any bitterness.
- In a medium saucepan, bring 2 cups of water to a boil.
- Add the rinsed quinoa to the boiling water, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed.
- Remove the quinoa from heat and let it cool to room temperature.
- In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, and feta cheese.
- Gently fold in the pesto sauce until everything is well coated.
- Season with salt and pepper to taste.
- Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld together.
- Before serving, garnish with fresh basil leaves.
Prep Time: 10 minutes
Yield: 4 servings
Quinoa Salad with Pesto is a delightful and nutritious dish that combines the nuttiness of quinoa with the vibrant flavors of pesto, cherry tomatoes, cucumber, and feta cheese. It’s the perfect salad for a quick lunch or a side dish at dinner.
Nutrition: (Per Serving) Calories: 320, Fat: 14g, Carbohydrates: 39g, Protein: 10g
Make this Quinoa Salad with Pesto today for a burst of freshness and flavor in every bite. Whether you’re enjoying it as a light meal or sharing it with friends and family, it’s sure to be a hit!