Pesto Veggie & Quinoa Salad

Missing Ingredients
  • Chop 1 cup of asparagus and roast them.
  • Cook 1/2 cup of uncooked quinoa.
  • While that's all going, dice 1/4 of a red onion. Set in a large bowl.
  • Chop up 1/2 cup of tomatoes into bite-sized pieces. Add to bowl.
  • Chop of 3 artichoke hearts. Add to bowl.
  • Drain and rinse one 15oz can of chickpeas. Add to bowl.
  • Add asparagus, 1 cup cooked quinoa and 2 TBSP of pesto or more to bowl. Mix well.
  • Canned Chickpeas
  • Pesto
  • High Heat Baking Oils
  • Extra Light Olive Oil
  • Light Olive Oil
  • Olive Oil
  • Avocado Oil
  • Artichoke Hearts
  • Asparagus
  • Red Onion
  • Diced Tomatoes
  • Canned Diced Tomatoes
  • Diced Tomatoes And Green Chilies
  • Tomatoes
  • Quinoa