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Mediterranean Quinoa Salad + Pesto

May 2, 2014

Preparation Time: approximately 25 minutes

Cooking Time: approximately 15 minutes

Serving Size: ½ cup portion, Serves about 8-10

1 Slice on the Slice Plan.


16 oz quinoa, uncooked

1 cup orange bell pepper

1- 15 oz can cannellini beans, rinsed

1 pound cherry tomatoes, halved

½ red onion, large, diced small

½ cup black olives, sliced

Pesto Sauce

2 cups basil leaves

¼ cup pine nuts (pignoli)

2/3 cup olive oil

½ cup parmesan cheese

2 TB garlic, chopped (or 4 cloves)

1 tsp black pepper

½ tsp salt


Prepare quinoa according to package directions. Run under cold water and rinse thoroughly. Set aside.

Combine bell pepper, beans, tomatoes, onion, and olives. Mix with quinoa.

To prepare pesto: combine all ingredients into food processor or blender. Mix well. Add water (optional) for desired thickness. Toss desired amount with quinoa mixture. Allow to set 2 hours before serving.

Turn-out & Storage

Serve cold or at room temperature. Best alongside grilled or roasted chicken, fish, seitan, or tofu.

Quinoa salad can be stored under refrigeration for up to 5 days. Pesto can be stored under refrigeration for up to 2 weeks. Pesto can also be frozen and stored in an airtight container for up to 3 months.

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