Recipe: Green Goddess Quinoa Salad Bowl

Recipe: Green Goddess Quinoa Salad Bowl

Andrea Bemis
Jun 16, 2014
(Image credit: Andrea Bemis)

Homemade green goddess dressing with farm fresh herbs, fresh lemon juice and avocado will have you feeling like a goddess in no time.

(Image credit: Andrea Bemis)

I don't typically feel like a goddess in my day to day life since I am usually covered in dirt, wearing ripped Levi jeans, and running around trying to get farm chores done. It's not until I rinse the dirt and grime from the day off my body, pour a glass of wine, and begin preparing dinner that I start feeling like a lady again. It's always a bonus when a recipe is so stinking good it makes you glow from the inside out.

This is that recipe.

(Image credit: Andrea Bemis)

Typical green goddess dressings are made with a LOT of mayonnaise. This is a mayo-free version, because seriously, I don't like mayonnaise. Thank god for avocados, which seem way more appropriate for a green goddess dressing anyway!

This dressing shines when it's paired with a simple quinoa salad with farm fresh ingredients. Pour a glass of wine and embrace your inner goddess. Cheers!

Green Goddess Quinoa Salad

Serves 4

For the dressing:
2 scallions, minced (white and light green parts only)
1 large ripe avocado, flesh only
3 tablespoons fresh lemon juice
1 to 2 tablespoons apple cider vinegar
2 to 4 tablespoon water
1/4 cup extra virgin olive oil
1 cup fresh basil, chopped
1/3 cup fresh parsley, chopped
Kosher salt to taste

For the salad:
1 cup dry quinoa
3 cups mixed greens (spinach, arugula, chard)
1 cup cooked edamame
1/2 cup walnuts, chopped
4 radishes, thinly sliced
1/2 teaspoon crushed red pepper flakes
Salt and pepper to taste

Prepare the dressing by combining all of the ingredients to a food processor and processing until smooth. Add a little more water or oil to thin if necessary. Taste test and set aside.

Rinse the quinoa in a strainer under cool running water, then combine it in a saucepan with two cups of water. Bring to a boil. Cover and reduce heat to low. Cook until quinoa has absorbed the liquid and can easily be fluffed with a fork, about 12 to 15 minutes. (For step-by-step instructions, see How To Cook Fluffy, Tasty Quinoa.)

While the quinoa is still warm, toss it with the mixed greens so the leaves wilt down a bit. Stir in the edamame, walnuts, radishes, crushed red pepper flakes, salt and pepper. Slowly drizzle in the dressing. Serve warm or at room temperature.

Recipe Notes

  • You may end up with more dressing than you'll need for the salad. Store in an air-tight container in the fridge for 3 days.
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