Vegetarian

Quinoa Bean Pesto Salad takes several minutes to prepare.

Quinoa Bean Pesto Salad takes several minutes to cook.

Quinoa Bean Pesto Salad makes 8 servings.

The ingredients for Quinoa Bean Pesto Salad are:

Trader Joe's Organic Red Quinoa (1/4 c dry), 4 serving
6 bean blend Mid East brand, 2 cup
Pesto Vinaigrette, 6 tbsp
Wonderful Pistachios Roasted & Salted Shelled Pistachios, 30 gram(s)
Feta Cheese-Fat Free, 2 oz
Asparagus, fresh, 8 spear, medium (5-1/4" to 7" long)
Sweet Corn, Fresh, 1 ear, large (7-3/4" to 9" long) yiel
*Green Onion (1 Green Onion), 0.25 cup
*Red Bell Pepper (Peppers, sweet, red, raw) (USDA) (1 large, 164g), .5 serving
*Fresh Parsley - 1 bunch, .5 serving

Here is how you make Quinoa Bean Pesto Salad:

Cook the quinoa and cool.Cook the corn and cut kernals off the cob. Blanch the asparagus, until tender crisp and shock in ice water. Cut into 2" piecesDrain the can of beans and rinse.Thinly slice the green onion, dice the half of a pepper, and chop the parsley.In a large bowl, combine the cooked quinoa with the beans and all the vegetables. Add the vinaigrette. Serving Size: 8 1 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user WIRED2THEWORLD.

The nutritional information for Quinoa Bean Pesto Salad is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 229.2

• Total Fat: 8.0 g
• Cholesterol: 1.3 mg
• Sodium: 204.1 mg
• Total Carbs: 31.2 g
• Dietary Fiber: 5.5 g
• Protein: 10.0 g