Herby vegan pesto tossed with quinoa, tomatoes, and broccoli.
Ingredients (serves 4)
- 2 cups cooked quinoa
- 2 cups broccoli florets
- 1 cup cherry tomatoes
- 1/2 cup vegan pesto
- 2 cups greens
- Lemon, salt, olive oil
Instructions
- Steam or roast broccoli until tender-crisp.
- Toss warm quinoa with pesto and lemon.
- Add tomatoes, broccoli, and greens.
- Season and serve.
Tip
Use basil pesto without cheese, or blend basil, nuts, garlic, oil, and lemon.