Quinoa Pesto Salad - 3 Guiding Stars
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Three Guiding Stars icon Three Guiding Stars indicate the best nutritional value.

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.
Nutritional analysis per serving: Calories 505; Total Fat 6g (8% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 410mg (18% DV); Total Carbohydrate 95g (35% DV); Dietary Fiber 35.5g (125% DV); Total Sugars 16g; Includes 0g Added Sugars (0% DV); Protein 29g; Vitamin D 0% DV; Calcium 20% DV; Iron 60% DV; Potassium 50% DV; Molybdenum 270% DV; Copper 180% DV; Manganese 120% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/quinoa-pesto-salad/
© 2021 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796