This Broccoli Pesto Quinoa Salad is a vibrant, nutrient-packed dish that’s as satisfying as it is quick to make. In just 30 minutes, you’ll have a bowl of fluffy quinoa, tender broccoli florets, and a zesty homemade pesto that bursts with fresh, herby flavors.
The creamy pesto clings to every bite, while the quinoa adds a delightful nutty texture that’s perfectly balanced by the slight crunch of broccoli.
It’s a meal that’s both light and hearty, ideal for lunch, dinner, or even as a standout side dish. The bright green pesto, made with basil, garlic, and a hint of lemon, brings a refreshing tang that elevates the earthy quinoa and broccoli.
With its 15-minute prep time, this salad is a lifesaver for busy days without sacrificing flavor or nutrition. Every forkful is a celebration of wholesome ingredients and bold, harmonious tastes.
Fresh & Flavorful Ingredients
- 1 bunch broccolini or broccoli, cut into pieces
- 3 large kale leaves, chopped (about 3 loose-packed cups)
- Extra-virgin olive oil, for drizzling
- Juice of ½ lemon, more to taste
- 2 heaping cups cooked quinoa
- 1 watermelon radish or 3 red radishes, thinly sliced
- 1 avocado, cubed
- ½ cup mixed fresh herbs (mint and dill recommended)
- 1½ cups roasted chickpeas
- Sea salt and freshly ground black pepper, to taste
- Lemony pea pesto:
- ¼ cup hemp seeds
- ½ cup frozen peas, thawed
- 1 small garlic clove
- ¼ teaspoon sea salt, more to taste
- 1 cup packed fresh spinach (or substitute basil)
- ¼ cup fresh dill (or substitute basil or mint)
- 2 tablespoons fresh lemon juice
- ½ teaspoon Dijon mustard
- 2 tablespoons extra-virgin olive oil, more if desired
Simple Step-by-Step Instructions
- Blanch the broccolini: Prepare a large pot of salted boiling water and a bowl of ice water. Drop the broccolini into the boiling water and blanch for 1 minute, or until tender but still vibrant green. Transfer to the ice water for 1 minute to stop cooking. Drain and set aside.
- Make the lemony pea pesto: In a food processor, combine the hemp seeds, peas, garlic, and salt. Pulse until combined. Add the spinach, dill, lemon juice, and mustard, and pulse again. While the processor is running, drizzle in the olive oil. For a thinner pesto, add more olive oil to reach your desired consistency. Taste and adjust seasonings.
- Massage the kale: Place the kale in a large bowl and drizzle with olive oil, a pinch of salt, pepper, and the lemon juice. Massage the leaves until they soften and wilt down.
- Assemble the salad: Portion the kale into serving bowls with the quinoa, watermelon radish, avocado, herbs, and broccolini. Season to taste with additional olive oil, lemon juice, salt, and pepper.
- Add the finishing touches: Top with roasted chickpeas and serve with dollops of the lemony pea pesto. Enjoy!
Make It Your Own: Recipe Variations
This Broccoli Pesto Quinoa Salad is super versatile! Swap the broccolini for roasted asparagus or zucchini, or use arugula instead of kale for a peppery twist.
Don’t have hemp seeds? Try sunflower seeds or walnuts in the pesto. For a creamier texture, blend in a tablespoon of tahini or Greek yogurt. Get creative and make it your own!
Perfect Pairings: Serving Suggestions
This salad is a meal on its own, but it also pairs beautifully with grilled chicken, salmon, or tofu for added protein.
Serve it alongside crusty bread or a warm soup for a cozy, complete meal. For a picnic or potluck, pack the pesto separately and drizzle it on just before serving to keep everything fresh.
Keep It Fresh: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Keep the pesto separate to maintain the salad’s texture.
If the quinoa dries out, drizzle a little olive oil or lemon juice before serving. This dish is best enjoyed cold, but you can gently reheat the quinoa and broccolini if preferred—just skip reheating the avocado and radishes.
Quick & Easy: Time-Saving Hacks
Save time by using pre-cooked quinoa or a microwaveable quinoa packet. Swap fresh broccolini for frozen—just thaw and pat dry before using.
For the pesto, prep it a day ahead and store it in the fridge. These shortcuts make this vibrant salad even easier to whip up!
Kitchen Essentials: Equipment Guidance
A food processor is key for making the lemony pea pesto smooth and creamy. If you don’t have one, a high-speed blender works too.
For blanching the broccolini, a slotted spoon or spider strainer makes transferring it to the ice bath a breeze. A sharp knife or mandoline slicer will help you get those watermelon radish slices paper-thin.
Broccoli Pesto Quinoa Salad
Ingredients
Salad Ingredients
- 1 bunch broccolini, or broccoli, cut into pieces
- 3 large kale leaves, chopped (about 3 loose-packed cups)
- Extra-virgin olive oil, for drizzling
- Juice of ½ lemon, more to taste
- 2 heaping cups cooked quinoa
- 1 watermelon radish, or 3 red radishes, thinly sliced
- 1 avocado, cubed
- ½ cup mixed fresh herbs, I used mint and dill
- 1½ cups Roasted Chickpeas
- Sea salt and freshly ground black pepper
Lemony Pea Pesto
- ¼ cup hemp seeds
- ½ cup frozen peas, thawed
- 1 small garlic clove
- ¼ teaspoon sea salt, more to taste
- 1 cup packed fresh spinach, or sub basil
- ¼ cup fresh dill, or sub basil or mint
- 2 tablespoons fresh lemon juice
- ½ teaspoon Dijon mustard
- 2 tablespoons extra-virgin olive oil, more if desired
Instructions
- Prepare a large pot of salted boiling water and a large bowl of ice water. Drop the broccolini into the boiling water and blanch for about 1 minute, or until tender but still vibrant green. Transfer the broccolini to the ice water for 1 minute to stop the cooking process. Drain and set aside.
- Make the Lemony pea pesto: In a food processor, place the hemp seeds, peas, garlic, and salt and pulse until combined. Add the spinach, dill, lemon juice, and mustard and pulse again. While the processor is running, drizzle in the olive oil. For a thinner pesto, add more olive oil until it reaches your desired consistency. Taste and adjust seasonings.
- Place the kale into a large bowl and drizzle with olive oil, pinches of salt and pepper, and the lemon juice. Massage the leaves until they soften and wilt down. Portion into serving bowls with the quinoa, watermelon radish, avocado, herbs, and broccolini. Season to taste with additional olive oil, lemon juice, salt and pepper. Add the roasted chickpeas and serve with dollops of pea pesto.