Vibrant Rainbow Quinoa Salad with Pesto & Chickpeas
- Our Nourished Kitchen
- Jun 26
- 2 min read
Updated: Aug 11
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Quinoa salads (pronounced KEEN-wah) are among my favorite dishes to eat in the summer. I love combining hearty, fresh, and nourishing seasonal ingredients, then topping them with a delicious dressing. This Vibrant Rainbow Quinoa Salad with Pesto & Cucumber checks all the boxes: it features a hearty quinoa and chickpea base, fresh, crunchy bell peppers, juicy tomatoes, and crisp cucumbers. This Fluffy and Savory Bone Broth Quinoa recipe serves as the perfect base for this salad and this Fresh Dairy-Free Pesto with Toasted Pine Nuts recipe deliciously brightens up the salad.
Quick Reminder for those who are following Gluten-Free Diets: While quinoa itself is completely gluten-free, always check the packaging for a "Certified Gluten-Free" label. Quinoa is sometimes processed or packaged in facilities that also handle wheat, which can lead to accidental cross-contamination. Make sure your pesto quinoa salad is delicious and safe!
Check out other great dinner recipes to add to your weekly rotation:
If you try this recipe, leave a comment below👇 and let me know how it turned out—I absolutely love hearing from you!
How to Make this Pesto Quinoa Salad
Prep the Quinoa and Cool: Make the Fluffy and Savory Bone Broth Quinoa: Ensure your cooked quinoa is completely cooled.
Toast the Pine Nuts. In a dry skillet over medium-low heat, toast the pine nuts for 2–4 minutes until golden and fragrant, stirring constantly. I love using our 12-inch Lodge Pre-Seasoned Cast Iron Skillet to toast pine nuts-- it helps the pine nuts get evenly toasted.
Remove immediately from the pan to prevent burning. Toast extra if you are making this Fresh Dairy-Free Basil Pesto as it calls for toasted pine nuts as well (your kitchen will smell amazing!!)
toasting pine nuts in a pan on the stove Fresh Dairy-Free Basil Pesto
Mix the Base: In a large mixing bowl, combine the cooled quinoa, rinsed and drained chickpeas, chopped cucumber, diced bell peppers, and grape tomatoes.
Cooked quinoa and chickpeas in a bowl on a table vegetables and quinoa on a table vegetables and quinoa in a bowl before being mixed vegetables and quinoa mixed together on a table
Dress: Add the 4 tablespoons of homemade pesto and gently fold everything together until evenly coated. Fold in most of the toasted pine nuts. Top with fresh basil.
quinoa salad, pesto and pine nuts quinoa salad on a table
Garnish & Serve: Top the salad with the diced avocado, some slices of cucumber, and additional tomatoes right before serving.
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