Power Quinoa Salad with Parsley Pesto Vinaigrette
Prep Time: 15 minutes | Cook Time: NA | Total Time: 15 minutes | Servings: 4
Ingredients:
Salad:
- 1 cup shredded green cabbage
- 1 cup shredded red cabbage
- 2 cups shredded Brussels sprouts
- 1½ cups shredded carrots
- 5 ounces Simply Nature Organic Arugula, packed
- 1 cup cooked Simply Nature Organic Quinoa
- ½ cup Southern Grove Chopped Pecans, toasted
- ½ cup Southern Grove Dried Cherries
Pesto:
- 1 cup parsley, packed
- 3 cloves garlic
- ½ cup Southern Grove Chopped Pecans, toasted
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1¼ teaspoons Stonemill Iodized Salt
- ¼ teaspoon Stonemill Ground Black Pepper
- ½ cup Carlini Pure Olive Oil
- ½ cup Carlini Vegetable Oil
Directions:
- In a medium bowl, combine all salad ingredients. Reserve.
- In a food processor or a blender, combine parsley, garlic, pecans, lemon juice, lemon zest, salt and pepper. With food processor running, slowly add oils and blend until smooth.
- Dress salad with desired amount of pesto. Toss until coated.
Tip: Refrigerate any leftover pesto for up to one week, use to marinate chicken. This pesto is so versatile!
Recipe Courtesy of Chef Audrey, ALDI Test Kitchen