Parsley Walnut Pesto Quinoa Salad

Ingredients

• 1 cup water
• 1/2 cup quinoa
• 2 cups broccoli florets
• 1 cup fresh parsley
• 1/4 cup walnuts
• 2 tablespoons olive oil, or more as needed
• 1 cup diced tomato
• 1 cup diced baby cucumber
• 1/4 cup sliced leeks
• 1/4 cup crumbled blue cheese, or more to taste
• Sea salt to taste

Directions

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes. Cool to room temperature.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover the saucepan, and steam until broccoli is tender, 2 to 4 minutes. Cool to room temperature.

Puree parsley, walnuts, and olive oil together in a blender or food processor until sauce is smooth.

Stir quinoa, broccoli, tomato, cucumber, and leeks together in a large bowl. Pour parsley sauce over quinoa mixture and toss to coat completely. Sprinkle blue cheese over the top and season with sea salt.