Green is Clean: Green Goddess Quinoa Salad
I would like to formally introduce you to one of my most cherished lunch recipes, my green goddess quinoa salad. You can throw anything you’d like in here but what makes this taste so fresh and delicious is the green goddess dressing mixed with the fluffy white quinoa.
I like to make the dressing in big batches then store it in a mason jar as I love to dip veggies in the dressing as a snack throughout the week. For the quinoa, I suggest making this in big batches as well and storing it separately. You will want to eat this salad multiple times a week – trust me.
Green is Clean: Green Goddess Quinoa Salad
Serves 2-4
Green Goddess Dressing
- 1 large avocado
- 3 garlic cloves
- 1/2 cup fresh basil
- 1/4 cup parsley
- 1/4 cup cilantro
- 1 lime, juiced
- 1 cup vegan cream cheese or plain cashew yogurt
- 2 tbsp olive oil
- salt and pepper to taste
Quinoa Salad
- 1 cup quinoa, dry
- 2 tbsp olive oil
- 1 cup green onion, chopped
- 1 cup frozen corn
- 1/2 cup zucchini
- 1/2 cup broccolini
- 1 cup cherry tomatoes, halved
- 1 cup mixed greens
- 1 lemon, juiced
- vegan parmesan cheese
- salt and pepper to taste
Method
- Cook quinoa as directed in a boiling pot of water. 1 cup quinoa to 2 cups water. Cover while this cooks on low. When done, use a fork to fluff quinoa and set aside.
- While quinoa is cooking, blend all ingredients in a blender – taste as you go. Slowly add the cream cheese or yogurt until you get the desired consistency (I like mine on the thicker side). Place in fridge once done.
- In a large sauce pan, add olive oil, green onions, broccolini, and frozen corn. Add salt and pepper to taste. Cook over medium heat for about 7-8 minutes.
- Use a large mixing bowl and pour vegetable mixture into bowl. Add quinoa, mixed greens, cherry tomatoes vegan parmesan, lemon juice, and green goddess dressing. Stir till everything is evenly coated with dressing. To serve, top with pepper and additional vegan parmesan.
