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

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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