Parsley Walnut Pesto Quinoa Salad

• 1 cup water
• 1/2 cup quinoa
• 2 cups broccoli florets
• 1 cup fresh parsley
• 1/4 cup walnuts
• 2 tablespoons olive oil, or more as needed
• 1 cup diced tomato
• 1 cup diced baby cucumber
• 1/4 cup sliced leeks
• 1/4 cup crumbled blue cheese, or more to taste
• sea salt to taste

1. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes. Cool to room temperature.
2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover the saucepan, and steam until broccoli is tender, 2 to 4 minutes. Cool to room temperature.
3. Puree parsley, walnuts, and olive oil together in a blender or food processor until sauce is smooth.
4. Stir quinoa, broccoli, tomato, cucumber, and leeks together in a large bowl. Pour parsley sauce over quinoa mixture and toss to coat completely. Sprinkle blue cheese over the top and season with sea salt.

water, quinoa, broccoli florets, fresh parsley, walnuts, olive oil, tomato, baby cucumber, leeks, blue cheese, salt

Taken from www.allrecipes.com/recipe/238200/parsley-walnut-pesto-quinoa-salad/ (may not work)