Quinoa Salad with Sugar Snap Pea & Arugula Pesto

This salad fresh, delicious and gluten free!  This one's for you Ana, thanks for requesting it! xo

2 C Quinoa
3 C Chicken or Vegetable Stock
Bring to a boil, turn heat to low and cover for 15 minutes.  Let cool.


1 15 ounce can Black Beans, Drained
1 15 ounce can Corn, Drained, can also use 1 1/2 c fresh corn
1 15 ounce can Black Olives, Drained
1 Red Bell Pepper, chopped
1 Small Can Diced Green Chilies, Drained
2 C Cherry Tomatoes, Quartered

1 Bunch Scallions, Sliced thinly
1 C Cilantro, Roughly chopped
1 C Sugar Snap Pea & Arugula Pesto, more if desired


When quinoa is cool, place in a large bowl and add all ingredients except the pesto.  Toss to combine well.  Add pesto, taste for seasoning, add more pesto if needed.  Serve!




Comments

  1. Deb provided all the food for a weekend retreat I attended recently, and everything was amazing! So tasty, fresh, and healthy. Thanks for posting this recipe - I'm looking forward to trying it.

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