How to store quinoa salad?

You can store the quinoa salad covered in the refrigerator for 3 days. Pesto can definitely be kept for a week in the refrigerator. You can also easily freeze or vacuum-pack pesto.

Why is meal prepping with quinoa such a good idea?

Meal prepping with quinoa is really recommended because this superfood retains its firm bite very well. Unlike classic green salads, quinoa doesn’t become limp or soggy when you mix in a dressing or pesto. Feel free to make a large batch of this quinoa salad with pesto over the weekend. Divide it into handy food storage containers or glass jars, and you’ll have a healthy lunch ready in no time for the entire work week!

How do you cook quinoa best so that it stays nice and fluffy?

The golden tip for perfect, fluffy quinoa: always rinse the quinoa very well in a fine sieve under cold running water before cooking. This rinses away the bitter outer layer (saponin). Cook it according to the package instructions and then drain it well again. Let the quinoa steam with the lid on the pot for a moment and then fluff it with a fork. This way, it definitely won’t stick!

Can I also make this quinoa salad with other vegetables?

Absolutely, with this easy quinoa recipe you can deliciously freestyle! The quinoa with pesto is your base, and then you simply adjust the vegetables according to the season or what you have left in your fridge. Think of roasted pumpkin, sweet potato, and raw endive in winter. In summer, grilled zucchini and eggplant are a definite hit.

Which toppings really complete this healthy meal salad?

Choose a nice crunch with slices of radish and red onion, and sprinkle plenty of fresh mint and basil leaves on top for extra freshness. A handful of lightly roasted almonds and pine nuts adds that delicious nutty flavor and healthy fats.

Quinoa salad with grilled vegetables and pesto

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35min

•

Easy

In the mood for a healthy power lunch that gives you loads of energy? This quinoa salad with grilled vegetables and pesto is truly a party on your plate! Quinoa is a fantastic base: it is super nutritious, gluten-free, and high in protein. We mix it with a generous scoop of flavorful, fresh basil pesto and stir in a delicious load of oven-roasted peppers, carrots, and asparagus. We finish it off with a fresh crunch of radishes, red onion, and plenty of crispy roasted nuts and seeds. Trust me, this is pure indulgence!

And hear me out: meal prepping with quinoa is truly a life changer. Quinoa stays perfectly firm in the fridge for days without becoming soggy, making it the ideal healthy meal salad to prepare over the weekend for the rest of the week. Super easy, mega healthy, and incredibly delicious.

Ingredients

What do you need?

Quantity: 4p

Quinoa
250 g quinoa
200 g fresh basil pesto

Grilled vegetables
6 green asparagus
2 carrots
1 yellow bell pepper
1 red bell pepper
2 tbsp olive oil

Toppings
Red onion
125 g mesclun (mixed salad)
1 bunch of radishes
1 handful of mint and basil leaves
1 handful of roasted almonds and pine nuts

250 g quinoa
200 g fresh basil pesto

6 green asparagus
2 carrots
1 yellow bell pepper
1 red bell pepper
2 tbsp olive oil

Red onion
125 g mesclun (mixed salad)
1 bunch of radishes
1 handful of mint and basil leaves
1 handful of roasted almonds and pine nuts

Preparation method

How do you make this?

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Cook the quinoa as stated on packaging, then rinse again and drain well. Cut the bottom of the asparagus and cut diagonally into 3 pieces. Peel the carrots and cut into bars. Cut the peppers in half, remove seeds and crown and cut into square pieces.

Divide everything on an oven plate, sprinkle with olive oil and season with salt and pepper. Let for 20 to 25 minutes grill at 200 ° until the vegetables are nicely roasted. Cut the onion, radishes and almonds into slices. Now put everything together in a large bowl and mix everything well together. Serve immediately!

Tips

The quinoa with pesto actually forms the base. You can then freestyle with roasted vegetables of your choice and all the fresh green herbs, seeds, and nuts that you like to eat. Just think of roasted pumpkin, raw endive, and lamb's lettuce more in winter.
You can definitely also use pesto made from red point peppers or bell peppers!