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pesto quinoa with riced broccoli and chickpea walnut mash // cait's plate

15-minute pesto quinoa with riced broccoli and chickpea walnut mash

  • Author: Cait
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2-4 servings 1x
  • Category: dinner


protein-packed quinoa is combined with creamy pesto and riced broccoli then topped with a chickpea walnut mash.  


  • 1 cup tri-color quinoa, cooked according to package instructions
  • 1 package of frozen riced broccoli
  • 1/4 cup pesto (homemade or store-bought)
  • 1 cup canned chickpeas, drained & rinsed
  • 1/4 cup walnuts
  • Olive oil
  • Salt & pepper to taste
  • Optional topping: freshly shaved parmesan


  1. Cook quinoa according to package instructions (I love using vegetable broth as my liquid to cook it in).
  2. Meanwhile, heat a non-stick pan over medium heat adding a drizzle of olive oil once the pan is hot. Add riced broccoli to the pan and sauté until tender (about 5-7 minutes, longer if you prefer less crunch).
  3. Once the quinoa is cooked, combine with sautéed broccoli, sprinkle with salt and pepper then toss with pesto while still warm. Set aside.
  4. Add chickpeas and walnuts to a food processor and pulse until roughly chopped (note you can skip this step and just add whole or roughly chopped if desired).
  5. Mix chickpea and walnut mixture into the quinoa and broccoli mixture and toss to combine.
  6. Top with freshly grated parmesan cheese.


  • Dish will keep for up to 4 days in an airtight container in the fridge

Keywords: vegetarian, meatless, chickpeas, quinoa, dinner, lunch

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