Quinoa Vegetable Salad with Garlic Walnut Pesto Dressing

 Holy crap, swim suit season is upon us. Are you slightly freaking out like I am? Are you thinking dammit I do not need another bagel with a good smear of cream cheese for breakfast, no, no...a bagel a day does not keep the doctor away. And it definitely doesn't keep the chub away. 

Don't get me wrong a little chub in the winter can keep you warm but it is no good to you in the summer. No good at all. But you wanna know what is good? Super filling and way far out healthy...

 You guessed it, this salad is just what you need. Quinoa is that super food that everyone is eating more and more. It is popping up on restaurant menus faster than kale and poached eggs. It is a a good thing though, a very good think in fact. 

Quinoa is one of those fancy schmancy "superfoods" and is regarded as a complete protein. It is also a "super" source of fiber and iron. That is pretty cool right? But that is only one part of this super awesome salad that is healthy I have packed it with even more protein and vitamins that will fuel your body. 

 So this recipe makes a whole bunch of salad, like a huge pile. I hope you make it for you and some friends. You could eat this salad for a week and I know I could. But you might be thinking, "Damn, I can't eat the same thing for a week." But hey, remember how I made you those quinoa cakes that one time?

You could totally use this salad as a base for those. Add a little different seasoning (or not) and throw in some eggs and you are on your way to quinoa cakes. Mind blown right? OK probably not but I hope you embrace swim suit season and a bowl of this salad and have an awesome summer. 

Quinoa Vegetable Salad with Garlic Walnut Pesto Dressing

Quinoa Salad:
1 medium zucchini, chopped into ½ inch pieces
1 bunch of asparagus, washed, trimmed and cut into 1/2-inch pieces
1 red bell pepper, chopped into ½ inch pieces
2 cups frozen shelled edamame
1 large yellow tomato, chopped into ½ inch pieces
2 cups uncooked quinoa (1 cup red, 1 cup regular)
3 cups vegetable broth or water
1 tsp onion powder
candied pecans (for garnish)
dried cranberries (for garnish)
salt & pepper


Garlic Walnut Dressing:
1 heaping cup of walnuts
½ cup flat leaf parsley, chopped
2 lemons
4 garlic cloves, roughly chopped
about ½ cup of extra virgin olive oil
salt, to taste
chile flakes, to taste

To make pesto dressing: In a small skillet or saucepan, heat a tablespoon of olive oil over medium heat. Reduce heat to low, add garlic and a pinch of salt, and cook gently until the garlic is tender, about 5 to 7 minutes. In a small dry skillet toast the walnuts over medium heat until fragrant and then remove from heat to cool. 

Remove the pan with the garlic and oil from the heat to cool. In a small food processor or blender add the walnuts, a pinch of chile flakes (if using), and the zest of both lemons zest and then the juice. Toss in the parsley and then process into a fine paste, streaming in the remaining olive oil until you get a nice thick pesto. Taste and adjust seasoning as necessary. 

To make the salad: Bring a large pot of salted water to a boil. First add the edamame and cook for about 2 minutes and then drop in the remaining vegetables (minus the tomato) into the pot and blanch until just tender, 2 to 5 minutes. Drain and thoroughly rinse in very cold water. Drain well and set aside.

Place quinoa in a bowl with enough water to cover. Use your hands to thoroughly rinse the quinoa. The water will become slightly cloudy. Pour quinoa into a fine mesh strainer and rinse again with cold water. Let the quinoa drain for about 20 minutes. In a large skillet, toast the quinoa until fragrant over medium heat. Be careful not to burn. Then combine quinoa and vegetable broth or water (or both) in a medium saucepan with a lid. Bring to a boil, cover with the lid but leave the lid vented.  Reduce heat to low and simmer until grains are tender, about 16-20 minutes. Remove from heat and the lid and let sit for 10-15 minutes and then fluff with a fork. Sprinkle with the onion powder and a little salt and pepper. 

Transfer cooked quinoa to a large bowl and toss with the blanched vegetables and the chopped tomato with a little salt. Add a good scoop of the garlic walnut pest, about 1/2 cup of the dressing and toss well. Continue adding dressing, a little at a time, to taste. Just before serving, garnish with the candied walnuts and cranberries. 

Enjoy this salad warm, room temperature or cold.