This light, flavorful quinoa spinach salad with pesto and nuts makes an easy weeknight side dish or lovely vegetarian lunch!
Updated with my new VIDEO for this recipe!
Who else had a super fun weekend?
Saturday we all went to a park for an Easter festival and Easter egg hunt. It was set up by age groups so J went first with the other little kids. He was a little hesitant so I went out with him and he gathered a few eggs. Very proud of himself.
M was up next and she was SO into it. Here she is surveying the field.
They said go and she was a speedy little thing, running all around to get as many eggs as she could. The girl racked up!
And Saturday, hubby and I had the evening to ourselves. The kids spent the night with my parents so we had a date night out — with a gift card we’d had for over a year, if that tells you anything — and it was lovely. A little time away always feels luxurious. As does sleeping in a bit on Sunday morning 😉
Sunday the kiddos came home and we baked and took some chocolate chip zucchini bread to our new neighbors down the street to say hello and welcome. All around a good weekend!
Now on to this delicious quinoa spinach salad.
Are you with me that putting pesto on something automatically elevates it to a delicious new level? Yes? Good. I thought so, too.
Quinoa, spinach and pesto – with a few extras to make it super tasty – are all you need for this divine salad.
Talk about a bowl full of deliciousness!
This quinoa spinach salad makes a fast dinner side dish or a lovely vegetarian lunch. I prefer it warm, but the leftovers are also good cold – just help wake up the flavors with a little bit of olive oil, lemon juice or white wine vinegar and a sprinkling of Parmesan cheese.
Bright, fresh, healthy and tastylicious – all the things I want come spring. (And also some sunny days so we can play outside once work is done!)
I hope you give this easy quinoa spinach salad a try and let me know what you think!
Quinoa spinach salad with pesto
A light, flavorful quinoa and spinach salad with basil pesto, Parmesan and nuts.
- 3/4 cup dry quinoa
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons basil pesto
- 2 tablespoons white wine vinegar
- 1 cup finely chopped fresh spinach leaves
- 3 tablespoons Parmesan cheese (fresh grated, preferably)
- 3 tablespoons chopped walnuts (see notes)
- Cook the quinoa according to the package directions. Transfer the cooked quinoa to a medium-sized bowl and season with salt and pepper.
- In the meantime, make your pesto (or open a jar - no judging!) and prep the remaining ingredients.
- Add everything to the bowl and mix well with the quinoa. Taste and adjust seasonings.
- Serve warm and enjoy!
I use walnuts here because that’s what I use in my pesto and what I always have on hand. You could substitute pine nuts or even slivered almonds, if you prefer.
|Amount Per Serving||As Served|
|Calories 321kcal Calories from fat 188|
|% Daily Value|
|Total Fat 21g||32%|
|Saturated Fat 4g||20%|
|Dietary Fiber 3g||12%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|