Pesto Green Bean Quinoa Salad

5 from 1 vote

This summery salad is perfect any time of the year. It has tons of flavor from the pesto vinaigrette, and is a filling and high protein vegetarian main thanks to eggs, quinoa and beans.

Prep Time30 mins

Cook Time20 mins

Total Time50 mins

Course: Main Course

Cuisine: American

Servings: servings

Calories: 251kcal

Author: Michelle Miller

Ingredients

1/2 cup quinoa uncooked, prepared to package directions
4 eggs hardboiled, peeled
5 cups green beans fresh
1 15-ounce can cannelinni beans rinsed and drained
1 cup black olives
1 cup cherry tomatoes halved
1 bell pepper I used yellow, sliced
pine nuts or parmesan cheese to garnish, optional
herbs basil, cilantro, Italian parsley, to garnish, optional

Pesto Vinaigrette

1/2 cup Lightened Up Basil Walnut Pesto *see recipe notes
2 tablespoons lemon juice
1 tablespoon red wine vinegar

Instructions

Cook quinoa to package directions, and hard boil eggs.
Steam green beans for 3-5 minutes depending on preferred texture. Cool before using.
Make vinaigrette by adding all ingredients to a jar and shaking well.
In a bowl, combine green beans, white beans, tomatoes, olives, and bell pepper.
On a serving dish, layer the quinoa, top with the vegetable mix, and then add quartered eggs. Garnish with pine nuts, parmesan, and extra basil or some cilantro, if desired.
To store, I keep the eggs separate. The quinoa and veggies can be mixed together or stored separately.
Refrigerate leftovers for 2-3 days.

Notes

*My homemade pesto recipe is more lemony than a store-bought version, so I use less lemon juice when I make it with that. The store bought ones always need a bit of extra zing, so more lemon juice works well. As always, taste, and adjust to your liking!

Nutrition