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Spring Pesto Salad

This delicious salad uses fresh produce and quinoa for a fiber fueled, protein packed lunch!

Course Lunch, Salad
Keyword vegetarian
Prep Time 20 minutes
Total Time 20 minutes
Servings 1

Ingredients

  • 1/2 cup quinoa cooked
  • 1 cup spinach
  • 1/4 cup peas I used frozen, thawed
  • 1/4 cup brussels sprout raw, shredded
  • 2 tbsp cucumber chopped
  • 1 tbsp pesto store bought or homemade
  • 1 tbsp parmesan shredded

Instructions

  1. Cook quinoa according to instructions and thaw peas (These can be done in advance).

  2. Once quinoa is ready, place in a large bowl.

  3. Add spinach, cucumber, peas and shredded brussels sprouts. Stir together.

  4. Add parmesan and pesto. Stir to incorporate through entire salad.

  5. Enjoy!