Quinoa Salad with Arugula-Cilantro Pesto, Tomatoes and Corn
Enjoy a dish similar to the quinoa salad served at a restaurant in San Francisco. People love it because it’s healthy, vegetarians can enjoy it and it packs in the protein (quinoa is 21% protein).
preparation
preparation time
1 mins
cook time
1
servings
1
calories
1609
ingredients
2 cup quinoa
2 cup water
0.5 teaspoons kosher salt
0.33 cup walnut halves or pieces toasted
1 large clove garlic
2 cup arugula leaves loosely packed, rinsed and dried
0.25 cup cilantro
0.33 cup Parmigiano Reggiano shredded (optional)
1.5 tablespoons lemon juice
0.25 cup extra virgin olive oil plus 2 tablespoons
0.5 teaspoons kosher salt
1 cherry tomatoes halved, stems removed
1 cup fresh corn kernels
directions
Prepare Quinoa
Rinse quinoa under running water for 2 minutes. (This step is very important or else it will taste bitter.) Bring quinoa, water and salt to a boil in a medium saucepan. Once boiling, turn down the heat, cover and let simmer for about 25 minutes, until liquid is fully absorbed and quinoa is tender. Remove from heat and let cool.
Prepare Pesto
In a food processor, add walnuts, garlic, arugula, cilantro and Parmigiano-Reggiano. Pulse a few times. Then add lemon juice, olive oil and salt. Puree until pesto is fairly smooth.
Assemble
Toss the quinoa with the pesto, tomatoes and corn. Serve garnished with a sprig of cilantro, arugula or mint.
Kenmore
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