Description
This vibrant and filling Meal Prep Broccoli Pesto Quinoa Salad is packed with nutrient-dense ingredients like kale, broccoli, and chickpeas. A creamy lemony pea pesto brings it all together, making it the perfect fresh and flavorful vegan lunch to prep ahead for the week.
Ingredients
For the Salad:
1 bunch broccoli or broccolini, chopped into bite-sized pieces
3 large kale leaves, chopped (about 3 cups loosely packed)
2 heaping cups cooked quinoa
1 watermelon radish or 3 red radishes, thinly sliced
1 avocado, diced
½ cup fresh herbs (such as mint and dill)
1½ cups roasted chickpeas
Extra-virgin olive oil, for drizzling
Juice of ½ lemon (plus more to taste)
Sea salt and black pepper, to taste
For the Lemony Pea Pesto:
¼ cup hemp seeds
½ cup thawed frozen peas
1 small garlic clove
¼ teaspoon sea salt (plus more to taste)
1 cup packed fresh spinach (or substitute with basil)
¼ cup fresh dill (or substitute with basil or mint)
2 tablespoons fresh lemon juice
½ teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil (more if needed for consistency)
Instructions
1. Bring a large pot of salted water to a boil and prepare a bowl of ice water. Blanch the broccoli in boiling water for about 1 minute until it’s tender yet bright green. Transfer to the ice bath for 1 minute, then drain and set aside.
2. In a food processor, combine hemp seeds, peas, garlic, and salt. Pulse until just blended. Add spinach, dill, lemon juice, and mustard, and pulse again. While the processor runs, drizzle in olive oil. Adjust consistency and seasoning as needed.
3. In a large bowl, drizzle kale with olive oil, lemon juice, and a pinch of salt and pepper. Massage until leaves are soft and reduced in volume.
4. In serving bowls, arrange massaged kale, quinoa, sliced radish, avocado, fresh herbs, and blanched broccoli. Top with roasted chickpeas and spoonfuls of lemony pea pesto. Finish with additional olive oil, lemon juice, salt, and pepper to taste.
Notes
To store: Keep salad components in separate airtight containers for maximum freshness. Store avocado and pesto separately and add just before serving.
Substitutions: Sunflower seeds or pepitas can replace hemp seeds. Spinach can be swapped for basil.
Optional Add-ins: Hard-boiled eggs, shredded chicken, or a sprinkle of nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Healthy Comfort Food
- Method: Blanching, Food Processor, Assembly
- Cuisine: American-Inspired