Pesto Green Bean Quinoa Salad

A pesto quinoa salad loaded with summer veggies.

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

Cook Time20

Total Time50

Course: Main Course

Cuisine: American

Servings: servings

Calories: 308kcal

Author: Michelle Miller

Ingredients

1/2 cup quinoa uncooked, prepared to package directions
5 cups green beans fresh, trimmed and blanched*
1 15-ounce can cannelinni beans rinsed and drained
1 cup black olives
1 cup cherry tomatoes halved
1 bell pepper I used yellow, seeded and 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

Steam green beans for 3-5 minutes depending on preferred texture, then add them to an ice bath to cool.
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. drizzle with pesto vinaigrette, and toss to coat.
On a serving dish, layer the quinoa, top with the vegetable mix. Garnish with pine nuts, parmesan, and extra basil or some cilantro, if desired.
Refrigerate leftovers for 2-3 days.

Video

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. if you buy a store bought pesto to use in this recipe, adjust the lemon juice and vinegar to taste.

Choose Clean Ingredients: To really ensure the best quality ingredients, make your own pesto for this recipe. It works perfectly with my Lightened Up Basil Walnut Pesto. If buying a store bought pesto for convenience (hey, I do it, too!), read the ingredient list carefully. Often, they aren't made with olive oil. Soy, sunflower, corn, cottonseed and safflower oils are inflammatory, and should generally be avoided. Pestos can also be full of preservatives, so try to find one that sticks to the good stuff-- pesto should have olive oil, lemon juice, basil, nuts, and parmesan cheese. Added starches or chemicals are not necessary or clean!
Make it Ahead: This salad is perfect for Sunday meal prep, and is good for days after being made. I even add the dressing, and the veggies marinate and are even better on day 2 and 3! I keep the hard boiled eggs separate and add those in when serving.
Make it Vegan: Use a vegan pesto. I love this Sun Dried Tomato Pesto by OhSheGlows.

Nutrition