Quinoa Salad with Broccoli and Green Peas Pesto

You can combine quinoa with whatever you want because it fits perfectly with almost every meal. We added broccoli and green peas pesto to this pseudo-grain, and the taste is fantastic.


Preparation time: 20 minutes


Servings: 2



1 cup broccoli, chopped into florets

2 cups cooked quinoa

3 radishes, chopped into rings

1 avocado, diced

1 ½ cup roasted chickpeas

a pinch of salt

a pinch of black pepper


Green peas pesto ingredients:

¼ cup hemp seeds

½ cup green peas

1 garlic clove, mashed

¼ tsp salt

1 cup fresh spinach, finely chopped

¼ cup fresh dill, finely chopped

2 tbsp fresh lemon juice

½ tsp Dijon mustard

2 tbsp extra-virgin olive oil



1. Prepare a big pot of boiling salted water and a big bowl of ice-cold water. Put the broccoli in boiling water and blanch it for about a minute, or until softened. Move the broccoli in ice-cold water for a minute, to stop the cooking process. Strain and leave to rest.

2. Make the green peas pesto by mixing all the ingredients in a blender and blend until smooth.

3. Pour the quinoa, radishes, avocado, and broccoli into a serving bowl. Add roasted chickpeas, season with a pinch of salt and black pepper, then serve with green peas pesto.

4. Serve and enjoy.