Broccoli Pesto Quinoa Salad

Make Broccoli Pesto Quinoa Salad for a bright, textural bowl with lemony pea pesto and roasted chickpeas.

Ingredients

• 1 bunch broccolini, or broccoli, cut into pieces
• 3 large kale leaves, chopped (about 3 loose-packed cups)
• Extra-virgin olive oil, for drizzling
• Juice of ½ lemon, more to taste
• 2 heaping cups cooked quinoa
• 1 watermelon radish, or 3 red radishes, thinly sliced
• 1 avocado, cubed
• ½ cup mixed fresh herbs, I used mint and dill
• 1½ cups Roasted Chickpeas
• Sea salt and freshly ground black pepper
• ¼ cup hemp seeds
• ½ cup frozen peas, thawed
• 1 small garlic clove
• ¼ teaspoon sea salt, more to taste
• 1 cup packed fresh spinach, or sub basil
• ¼ cup fresh dill, or sub basil or mint
• 2 tablespoons fresh lemon juice
• ½ teaspoon Dijon mustard
• 2 tablespoons extra-virgin olive oil, more if desired

Instructions

Step 1: Blanch the broccolini and shock it

Bring a large pot of salted water to a boil and have a large bowl of ice water ready. Drop the trimmed broccolini (or broccoli pieces) into the boiling water and cook just until tender but still vividly green—about a minute—then immediately plunge into the ice water for a minute to stop the carryover cooking. Drain thoroughly and set the tender-crisp florets aside on a towel so they stay bright and slightly glossy; this quick blanch is what gives them that clean, snappy texture in the finished salad.

Step 2: Make the lemony pea pesto

In a food processor combine hemp seeds, thawed peas, a small garlic clove, and a pinch of sea salt and pulse until coarsely combined. Add the packed spinach, fresh dill, lemon juice, and Dijon and pulse again, then stream in the olive oil while the machine runs until the mixture becomes a vibrant, herbaceous emulsion. Stop and taste—add a touch more salt, lemon, or olive oil if you want it silkier. The finished pesto should read bright green, slightly textured (you can still see pea bits and hemp grains), glossy from the oil but thick enough to dollop.

Step 3: Massage the kale and build the grain base

Place the chopped kale in a large bowl, drizzle with extra-virgin olive oil, a squeeze of lemon, and pinches of salt and freshly ground pepper, then massage the leaves until they soften and wilt a touch—they should go from stiff and matte to tender, slightly glossy, and fragrant. Fold in the warm or room-temperature cooked quinoa so the grains are separated and fluffy, coating them with the olive oil and lemon-scented kale. The texture here should be airy and slightly chewy, the kale softened but still leafy and textural rather than limp.

Step 4: Assemble the salad components

Divide the kale-and-quinoa base into serving bowls and arrange the blanched broccolini, thinly sliced watermelon radish (or red radish), avocado cubes, and the mixed fresh herbs (mint and dill) on top. Scatter the roasted chickpeas for crunch and tuck in dollops of the lemony pea pesto. Gently drizzle a little more olive oil, finish with an extra squeeze of lemon if desired, and adjust salt and pepper to taste. The composed bowl should show contrast: creamy avocado, crisp radish, tender broccolini, and crunchy golden chickpeas.

Step 5: Finish and serve

For each serving, add a final flourish of torn mint leaves, a light grind of black pepper, and a few sea salt flakes so the textures and flavors pop. Serve immediately—the salad’s appeal relies on the interplay of warm fluffy quinoa, cool creamy avocado, crisp radish, and the herbaceous, slightly grainy pesto. Enjoy the layered textures and bright citrus lift.

Notes

• Shock broccolini in ice water immediately after blanching to preserve color and texture.
• Pulse the pesto until slightly textured rather than completely smooth for the best mouthfeel.
• Store components separately to maintain texture; assemble just before serving.
• Warm the quinoa base before adding cool toppings for the ideal contrast.
• Use hemp seeds or sunflower seeds for a nut-free pesto alternative.