Summer Quinoa Salad with Matcha Pesto

Prep time

10 minutes

Cook time

20 minutes

Servings

6-8

Fresh, vibrant, and bursting with plant-based goodness, this Summer Quinoa Salad with Matcha Pesto is the perfect warm-weather dish. Featuring fluffy NOW Real Food^® Organic Quinoa, crisp veggies, and a bright, herbaceous pesto made with our Organic Matcha Powder and Raw Cashews, this easy vegan salad is ideal for picnics, meal prep, or light lunches. Top with crunchy pumpkin seeds for a satisfying finish!

Ingredients

For Salad

1 cup dry Quinoa Whole Grain, Organic

2 cups arugula

½ cup cucumber, lightly peeled/chopped

½ cup grape tomatoes, halved

¼ cup chopped red onion

1 tablespoon Pumpkin Seeds, Raw & Unsalted

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For Matcha Pesto

1 cup fresh parsley

½ cup cup fresh basil

⅔ cup olive oil

2-3 tablespoons fresh lemon juice

½ cup Cashews, Organic, Whole, Raw & Unsalted

2 teaspoons Matcha Green Tea Powder, Organic

2 cloves garlic, minced

1 teaspoon salt

Directions

Cook quinoa according to package directions, 15-20 minutes. Transfer to a large mixing bowl and cool to room temperature.
While quinoa cools, combine ingredients for pesto in a food processor and blend until smooth, scraping sides as needed.
Add arugula, cucumber, tomatoes, and red onion to bowl with quinoa. Add pesto and stir with a spatula to combine.
Serve at room temperature or refrigerate until serving. Top with pumpkin seeds before serving.