Pesto, Winter Vegetables & Quinoa Salad Recipe

Pesto, Winter Vegetables & Quinoa Salad Recipe

This pesto, winter vegetables and quinoa salad is a healthy, vegan option for all veggie lovers

Brought to you by:  
Cindy Lam  Cindy Lam  | almost 3 years ago

Servings: 2 persons

Preparation time: 5 minutes

Cooking time: Less than 10 minutes


  • 1 small head of broccoli, chopped into small florets
  • 1/4 cabbage, thinly shredded
  • 1 carrot, thinly shredded
  • 1 bunch alfalfa sprouts
  • 1/2 cup toasted pine nuts 
  • 1 cup fresh basil pesto (1 bunch fresh basil, 1 small garlic clove, 1/4 cup pine nuts, 1/4 cup extra-virgin olive oil)
  • 1 cup quinoa
  • 1/2 vegetable stock block
  • 2 cups water
  • 1/4 lemon juice 
  • extra-virgin olive oil

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  1. To make the simple basil pesto, use a blender to mix the fresh basil, pine nuts, garlic, and olive oil. Season and set aside.  
  2. Bring a small pot of water and quinoa to a boil. Add the half block of vegetable stock and broccoli florets and let the pot simmer for less than 10 minutes until the water has evaporated.  Turn the heat off.  
  3. Get a large mixing bowl and mix the warm quinoa, alfalfa sprouts and pesto together. Season well.  
  4. Serve the warm pesto salad with some fresh shredded carrots, alfalfa sprouts, and cabbage on top. Garnish with toasted pine nuts, a dollop of pesto, a drizzle of extra-virgin olive oil and  lemon twist before serving.   

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Cindy Lam

Cindy Lam | HK - ITALY

I am here to promote a vegetarian home cooking culture.

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