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2.5 from 2 votes
Pesto Quinoa with Zucchini, Kale, Walnuts and Avocado
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

Simple pesto quinoa dish full of flavors. Gluten free and vegan. Perfect for a weeknight meal.

Course: Dinner
Cuisine: Healthy, Vegan
Servings: 3
Calories: 550 kcal
Author: Vicky
  • 1 cup quinoa
  • 4 cloves garlic minced
  • 2 tablespoons oil
  • 2 small zucchini halved and thinly sliced
  • 2 cups kale leaves sliced
  • 1/4 cup walnuts cut into smaller pieces
  • 1 avocado cubed
  • 1/4 - 1/2 lemon juiced
  • 2-3 tablespoons basil pesto vegan pesto for dairy free or vegan version
  • handful basil leaves slivered
  • a few green onions thinly sliced
  • Salt/pepper to taste.
  1. In a pot heat 1 tablespoon oil and add half the garlic, Cook until aromatic and add quinoa. Cook for a few minutes until quinoa is lightly toasted and add the water. Bring to a boil, reduce heat and simmer, covered for 20 minutes or until cooked through.
  2. In a separate pan heat remaining oil on medium heat and add zucchini. Cook 10 minutes or until lightly browned and add the remaining garlic. Cook until garlic aromatic and mix. Add the kale leaves and cook for a few mintues. Add salt/pepper to taste.
  3. When quinoa cooked through add quinoa to the pan with the veggies and add lemon juice, pesto, basil and green onions. Mix.
  4. Add walnuts and avocado. Mix.
Nutrition Facts
Pesto Quinoa with Zucchini, Kale, Walnuts and Avocado
Amount Per Serving
Calories 550 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 3g19%
Sodium 129mg6%
Potassium 1263mg36%
Carbohydrates 53g18%
Fiber 10g42%
Sugar 4g4%
Protein 15g30%
Vitamin A 5025IU101%
Vitamin C 85mg103%
Calcium 155mg16%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.