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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (211g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 126 (38%)|
|Amt Per Serving||% DV|
|Total Fat 14g||19 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 2.8mg||1 %|
|Sodium 99.8mg||3 %|
|Potassium 723.4mg||19 %|
|Total Carbohydrate 41.5g||12 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 36.2g|
|Protein 11.4g||16 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 330
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