Super, Stable Salad

Salads tend to get a bit weird when they sit too long–greens get soggy, grains soak up too much dressing…not always a great (or filling) option when you’re out hiking or beach-combing or running around between meetings. This quinoa salad, however, is different. It works cold or at room temp and you’ll find the flavors mix together just a bit better for sitting in the fridge for a bit. Stuffed with chickpeas and veggies, you’ll find it filling and energizing for whatever challenges your day holds.

Quinoa Pesto Salad

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The simple dressing on this salad complements almost any combination of vegetables and even suits many low-sugar fruits, such as apples. Experiment with your favorite vegetables to create a unique vegetarian dish every time.

Servings: 2 (748 g )

Prep Time: 10 min.

Cook Time: 15 min.


  • ½ cup quinoa, cooked
  • 1 cup asparagus, cut into bite-sized pieces
  • ¼ cup red onion, diced
  • ½ cup sweet bell peppers, diced
  • ½ cup grape tomatoes, halved
  • 5 artichoke hearts, chopped
  • 1 Tbsp. parsley, chopped
  • 1 (15 oz.) can no-salt-added chickpeas, rinsed and drained
  • 1 tsp. pesto
  • 1 Tbsp. balsamic vinegar


  1. Add the asparagus to hot quinoa and cover for 5 minutes.
  2. Toss vegetables, parsley, and chickpeas together.
  3. Whisk together vinegar and pesto. Pour over vegetables.
  4. Add quinoa and asparagus. Stir to coat and serve warm or cold.