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Quinoa Salad with Brazil Nut and Cilantro Pesto

Quinoa Salad with Brazil Nut and Cilantro Pesto
4.2 21 ratings
Prep. 10 min
Total 55 min
5 portions
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Ingredients

  • Brazil nuts
    5 oz
  • water
    35 oz
  • quinoa
    7 oz
  • butternut squash diced (approx. ½-¾ in. pieces)
    10 ½ - 12 oz
  • garlic cloves
    2
  • lime peels thin peel only, no white pith
    2
  • fine sea salt to taste
    ½ tsp
  • ground black pepper to taste
    ½ tsp
  • fresh cilantro leaves to taste, divided
    1 - 2 oz
  • brown rice vinegar
    1 oz
  • lime juice
    ½ oz
  • olive oil
    6 ½ oz
  • radishes stems removed, halved
    3 ½ oz
  • shallots halved (approx. ¼ in.)
    1 oz
  • Granny Smith apples stems removed, quartered
    3 ½ oz
  • jicama peeled cut into pieces (approx. 1 in.)
    3 ½ oz
  • scallions hand sliced on the bias (approx. ¼ in.)
    3 oz

Difficulty

easy

Nutrition per 1 portion

Sodium 258.9 mg
Protein 11.5 g
Calories 3101.4 kJ / 741.3 kcal
Fat 58.7 g
Fibre 10.9 g
Saturated Fat 9.7 g
Carbohydrates 47.6 g

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Also featured in

Everyday Cookbook 68 Recipes
United States

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