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Pesto Quinoa Salad

Pesto Quinoa Salad: The Flavor Burst You Need!

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

Ingredients:

  • 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

Procedure:

  • 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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