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Pesto Quinoa Salad

Pesto Quinoa Salad: The Flavor Burst You Need!

Prep Time 15 Minutes
Cook Time
15 Minutes
Total 30 minutes
Course Salad
Cuisine Vegan, Italian


  • 2/3 cup Water, to cook quinoa
  • 1/3 cup Quinoa, rinsed
  • 3 tbsp Grabenord Vegan Pesto
  • 1 tbsp Onion, finely chopped
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Balsamic Vinegar
  • Salt, to taste
  • 1 Red Bell Pepper, chopped
  • 1 cup Cherry Tomatoes, quartered
  • ½ cup Grabenord Vegan Mozzarella Cheese, cut into small cubes
  • 2 tbsp Fresh Basil, sliced thinly


  • In a pot, bring the water to a boil.
  • Once the water has boiled, add in the quinoa.
  • Reduce the heat to a simmer and continue to cook the quinoa covered until liquid is absorbed, about 10-12 minutes.
  • Once the quinoa is cooked, remove it from the water and let it cool down.
  • In a bowl, mix the pesto, onion, oil, vinegar, and salt until well combined into a dressing.
  • Add the bell pepper, tomatoes, mozzarella cheese, and quinoa.
  • Cover the bowl and refrigerate for 1 hour so that the quinoa can absorb all of the flavors.
  • Garnish with the thinly sliced basil and serve chilled!

Pesto Quinoa Salad

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Tangy, Savory, and Umami – A cashew-based Cheese you won’t believe is made from Cashews! Top your Pizza, Burger, nachos, tacos, enchiladas, crispy French fries or even make stuffed parathas with this cheese right after hitting the gym and these...
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