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Quinoa Pesto Salad With Chickpeas and Cherry Tomatoes
This pesto quinoa salad is so colorful, healthy, filling and delicious! This quinoa bowl makes a complete vegetarian lunch or dinner!
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Salad
Cuisine:
American
Keyword:
pesto, quinoa
Cooking Method:
Stovetop
Diet:
Gluten-Free, Vegan, Vegetarian
Servings:
4
servings
Calories:
391
kcal
Author:
MelanieCooks.com
Equipment
Bowl
Cutting Board
Knife
Measuring Cups
Measuring Spoons
Ingredients
1
cup
quinoa
15
oz
canned chickpeas
drained
1
pint
cherry tomatoes
sliced in half
1/2
cup
pesto
Salt and pepper to taste
Instructions
Cook quinoa according to package directions, then let cool.
Put cooked quinoa in a large bowl, add pesto and mix until combined. Add chickpeas and tomato slices and mix until combined. Add salt and pepper to taste.
Notes
See also:
Homemade Pesto Recipe
Quinoa Bowl With Eggplant
Chopped Greek Salad
Nutrition
Calories:
391
kcal
|
Carbohydrates:
49
g
|
Protein:
14
g
|
Fat:
16
g
|
Saturated Fat:
3
g
|
Cholesterol:
2
mg
|
Sodium:
601
mg
|
Potassium:
650
mg
|
Fiber:
9
g
|
Sugar:
4
g
|
Vitamin A:
1219
IU
|
Vitamin C:
27
mg
|
Calcium:
120
mg
|
Iron:
4
mg