Quinoa and Tomato Salad with Arugula Pesto

1 review, 5 star(s). 100% would make again

Ready in 30 minutes

Beautiful salad with ripe tomatoes and peppery arugula pesto. Adapted from Food and Wine Magazine.


6 cups fresh arugula; packed
1/2 cups extra virgin olive oil
1/4 cup pine nuts
4 garlic cloves
1/4 cup Parmigiano-Reggiano cheese; freshly grated
2 cups quinoa; uncooked
1/2 pints red cherry tomatoes; halved
4 yellow or orange tomatoes; cut into 1 inch dice

Original recipe makes 8 Servings



Bring a large saucepan of salted water to a boil. Add the 6 cups arugula and blanch for 10 seconds. Using a slotted spoon, transfer the arugula to a colander. Rinse under cold water to stop the cooking and drain thoroughly.

In a small skillet, toast the pine nuts over moderate heat, tossing until golden brown, about 2 minutes. Let cool.

Squeeze the excess water out of the arugula and transfer to a food processor. Add the pine nuts, garlic, cheese and olive oil and process until the pine nuts are finely chopped. Season with salt.

Meanwhile, prepare the quinoa as directed and spread onto a cookie sheet to cool. Drizzle with olive oil and toss to prevent clumping.

Transfer the quinoa to a large serving bowl and stir in the pesto. Gently fold in the tomatoes. Garnish the salad with a few whole arugula leaves and serve.

Can be made a refrigerated for up to 2 hours.


I personally like to under cook the quinoa to make sure that it's al dente.

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I have a garden full of baby arugula and this recipe is a great way to use it. I posted this recipe.
dcsmommy 4y ago

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