Springtime Quinoa Salad with Kale Almond Pesto

It's finally spring, which means time for new produce and light and seasonal salads! This salad is a green goldmine, with broccolini, shaved asparagus, and a dairy-free kale pesto. Loaded with fiber and protein, this salad makes a great lunch for a warm day, and you can even make a big batch and save the leftovers for the rest of the week. 

Ingredients (serves 2)

• 1/2 cup uncooked quinoa
• 1/2 can chickpeas, rinsed and drained
• 1 tablespoon extra-virgin olive oil
• 2 stalks broccolini 
• 2 stalks asparagus, shaved
• 1/4 cup cherry tomatoes, halved
• 1/2 avocado, sliced
• 1 teaspoon hemp seeds
• Ingredients for Kale Pesto:
• 2 stalks kale, with leaves removed and cut into pieces
• 1 clove garlic
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon almond slivers
• Juice of 1 lemon

1. Cook quinoa according to package. When it is finished, let cool and add to bowl.

2. While quinoa is cooking, preheat oven to 425 degrees Fahrenheit. Spread chickpeas on an aluminum-foil lined baking sheet, and drizzle with olive oil. Bake for 20 to 25 minutes or until chickpeas are crispy.

3. Add broccolini, shaved asparagus, tomatoes, and avocado to quinoa.

4. When chickpeas are ready, add to bowl. 

5. Prepare kale pesto by blending together kale, garlic, olive oil, almond slivers, and lemon juice until pesto is smoother, but still textured. Add to bowl, along with hemp seeds. Toss together, if desired.