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
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