PESTO QUINOA SALAD

By ngaldi

Ingredients

• 1/2 1/2 1/2 cup uncooked quinoa

Details

Servings 1
Adapted from greatist.com

Preparation

Step 1

In a small saucepan, cook the quinoa in the vegetable stock over medium heat, covered, for 15 minutes, or until liquid is absorbed.
Immediately after removing the saucepan from the stove, add the chopped asparagus and cover. Allow the asparagus to steam lightly inside the pot with the quinoa for 5 minutes.
Meanwhile, prepare all other veggies and herbs. Toss them together in a large bowl.
In a smaller bowl, combine the balsamic vinegar with pesto until smooth. Pour it into the large bowl of veggies, along with the chickpeas, quinoa, and asparagus. Stir to coat and season with sea salt and black pepper, to taste.
Serve the salad warm or cold. Enjoy it immediately, or store it in an airtight container in the fridge for up to 5 days.