Recipe: Green Goddess Quinoa Salad Bowl

Recipe: Green Goddess Quinoa Salad Bowl

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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 tablespoons

    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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