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
Calories 590 Total Fat 44g Sodium 210mg Total Carbohydrate 44g Fiber 8g Sugars 22g Protein 9g