Quinoa Pesto Salad

Number of Servings: 2 (748 g)
Active Time: 10 min.
Total Time: 15 min.
Quinoa Pesto Salad

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.


  • 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.

Nutrition Facts

2 servings per container

Serving Size 748 g

Amount per serving
Calories 505
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 2.5g
Monounsaturated Fat 1g
Cholesterol 0mg 0%
Sodium 410mg 18%
Total Carbohydrate 95g 35%
Dietary Fiber 35.5g 125%
Total Sugars 16g
Includes 0g Added Sugars 0%
Sugar Alcohol 0g
Other Carbohydrate 44g
Protein 29g
Vitamin D 0mcg 0%
Calcium 284.5mg 20%
Iron 11.4mg 60%
Potassium 2275mg 50%
Vitamin A 60.1mcg 6%
Vitamin C 91.8mg 100%
Vitamin E 2.6mg 20%
Vitamin K 129.3mcg 110%
Thiamin 0.6mg 50%
Riboflavin 0.5mg 40%
Niacin 8.8mg 60%
Vitamin B6 0.9mg 50%
Folate 557.2mcg 139%
Vitamin B12 0mcg 0%
Biotin 2.5mcg 6%
Chloride 74.6mg 4%
Pantothenate 2mg 40%
Phosphorus 701.1mg 60%
Iodine 0.8mcg 0%
Magnesium 352.7mg 80%
Zinc 4.9mg 45%
Selenium 8.3mcg 15%
Copper 1.6mg 180%
Manganese 2.8mg 120%
Chromium 0.3mcg 0%
Molybdenum 120.6mcg 270%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Artichokes, Garbanzo Beans (chick Peas, Water, Disodium Edta), Asparagus, Quinoa, Green Pepper, Tomatoes, Red Onion, Balsamic Vinegar, Basil Pesto Sauce (canola Oil, Fresh Basil, Parmesan & Romano Cheese (pasteurized Cow's Milk, Cheese Culture, Salt And Enzymes), Garlic, Walnuts, Olive Oil, Salt, Pine Nuts), Parsley.

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