Power Quinoa Salad with Parsley Pesto Vinaigrette
- In a medium bowl, combine all salad ingredients. Reserve.
- In a food processor or a blender, combine parsley, garlic, pecans, lemon juice, lemon zest, salt and pepper. With food processor running, slowly add oils and blend until smooth.
- Dress salad with desired amount of pesto. Toss until coated.
TIP: Refrigerate any leftover pesto for up to one week, use to marinate chicken. This pesto is so versatile!
Recipe Courtesy of Chef Audrey, ALDI Test Kitchen
The nutritional and special diet information provided with recipes on the site is intended to be a helpful educational resource. The information is not intended to be a substitute for medical advice by a licensed health care professional.
Product information can change without notice, so if you have dietary restrictions and/or allergies it is critical to read all product labels carefully before purchasing and consuming a product.