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).

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preparation Time
1 mins

cook Time
1 mins


1609 per serving


  • 2 cup quinoa
  • 2 cup water
  • 1/2 teaspoons kosher salt
  • 167/502 cup walnut halves or pieces, toasted
  • 1 large clove garlic
  • 2 cup arugula leaves, loosely packed, rinsed and dried
  • 1/4 cup cilantro
  • 167/502 cup Parmigiano Reggiano, shredded (optional)
  • 1-1/2 tablespoons lemon juice
  • 1/4 cup extra virgin olive oil, plus 2 tablespoons
  • 1/2 teaspoons kosher salt
  • 1 teaspoons cherry tomatoes, halved, stems removed
  • 1 cup fresh corn kernels
  • cilantro, arugula or mint sprig, for garnish


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.


Toss the quinoa with the pesto, tomatoes and corn. Serve garnished with a sprig of cilantro, arugula or mint.

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