Pesto Quinoa Salad

Pesto Quinoa Salad is summer in a bowl, pesto’s green perfume clinging to fluffy pearls of quinoa.

Simple, bright, and oddly comforting—quick to toss together, easy to make ahead, and always welcome at a casual dinner or picnic.

Ingredients

This is the shopping list for a fresh pesto quinoa salad — simple ingredients, bright basil flavor, juicy cherry tomatoes and a handful of peppery greens. Grab these and you’ll have everything to recreate the bowl pictured below.

• 3 cups cooked quinoa
• 1 pint mixed cherry tomatoes, halved
• 2 cups fresh basil leaves, packed
• 1/3 cup extra-virgin olive oil
• 1/4 cup pine nuts, toasted
• 1/3 cup Parmesan cheese, grated
• 1 clove garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 cup arugula, thinly sliced
• 6 fresh basil leaves, torn (for garnish)

Instructions

Ready to make this bright pesto quinoa salad? These steps are simple and relaxed—toast the nuts, blitz the pesto, and fold everything together so the quinoa soaks up that basil-y goodness while the tomatoes and arugula stay fresh and lively.

1. Toast the pine nuts: Warm a dry skillet over medium heat and gently toast the pine nuts until fragrant and lightly golden, then transfer most to a bowl and set aside a small handful for garnish.
2. Blend the pesto: In a food processor combine the 2 cups packed basil leaves, most of the toasted pine nuts, grated Parmesan, minced garlic, lemon juice, 1/3 cup extra-virgin olive oil, 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon crushed red pepper flakes then pulse until the mixture is a chunky, spreadable pesto.
3. Fluff the quinoa: Put the 3 cups cooked quinoa into a large bowl and fluff with a fork so the grains separate and can better absorb the pesto.
4. Toss quinoa with pesto: Add enough pesto to coat the quinoa (use all or most, depending on how saucy you like it) and stir gently until the quinoa is evenly green and fragrant.
5. Fold in tomatoes and arugula: Gently fold in the halved mixed cherry tomatoes and the thinly sliced arugula so the tomatoes stay intact and the arugula keeps a little peppery bite.
6. Adjust seasoning: Taste and, if needed, add a touch more kosher salt or a crack more black pepper, remembering the Parmesan already brings saltiness to the bowl.
7. Garnish and finish: Scatter the reserved toasted pine nuts and the 6 torn basil leaves over the top, give the salad one light toss, and serve warm or at room temperature.

Tweaks and Additions

This pesto quinoa salad is already lovely, but here are eight simple tweaks and add-ins—easy swaps, extra herbs, and tasty bits of texture—to make it more vibrant, creamy, or hearty depending on what you’ve got on hand.

• Swap the pine nuts for toasted walnuts or blanched almonds: Toasted walnuts add a warm, slightly bitter nuttiness while almonds give a clean crunch, both are kinder on the wallet and still make a lovely, rustic pesto when pulsed into the sauce.
• Add lemon zest to the pesto: Stir the finely grated zest of one lemon into the pesto for an extra bright, citrus lift that plays beautifully with the basil and tomatoes without stealing the show.
• Fold in small mozzarella pearls or tear a burrata on top: Add creamy little mozzarella balls for bite-sized creaminess, or tear a burrata over the salad just before serving for a silky, indulgent finish that everyone will love.
• Sprinkle in toasted pangrattato (crispy breadcrumbs): Fry plain breadcrumbs in a little olive oil with a crushed garlic clove until golden, then scatter over the salad for a lovely crunchy contrast to the quinoa.
• Mix in chopped sun‑dried tomatoes or roasted red peppers: A handful of oil‑packed sun‑dried tomatoes or charred roasted peppers chopped small adds sweet, smoky umami and a deeper tomato note that complements the fresh cherry tomatoes.
• Add a can of rinsed chickpeas or cannellini beans: Stirring in a drained can of chickpeas or white beans makes the salad more filling and gives it pleasant bite and creaminess without changing the flavors much.
• Brighten with chopped Castelvetrano or Kalamata olives: A few chopped green or black olives bring a salty, briny pop that balances the richness of the pesto—start with a small handful and taste as you go.
• Finish with a drizzle of good extra‑virgin olive oil, a tiny splash of aged balsamic or sherry vinegar, and flaky sea salt: Right before serving add a light drizzle of oil and a whisper of balsamic or sherry vinegar plus a pinch of flaky salt to lift all the flavors and add a lovely glossy finish.