• Rachel James

Quinoa Bowl and Green Goddess Dressing

Updated: May 30

My easy go to weekday salad recipe. The toasted nuts and seed give this salad a crunch while the green goddess dressing gives you surprising zing to your taste buds.



Quinoa Bowl with Green Goddess Dressing


Ingredients


1 Cup of quinoa rinsed

2 Cups of vegetable stock

1/3 cup edamame beans

1/3 green peas

1 avocado

¼ Cup coriander

2 spring onions finely chopped

3 Tbsp toasted seeds or nuts of choice

Chili flakes (optional)


Dressing

1/4 cup tightly packed fresh parsley

1/4 cup loosely packed fresh basil leaves

3 Tbsp loosely packed fresh chives

2 ½ Tbsp lemon juice or 1- 2 Tbsp Apple cider vinegar

1/2 cup raw cashews (soaked in boiling water for a minimum of 20mins)

1/3 cup water

2 large cloves garlic

1/2 tsp sea salt

1 pinch black pepper

1 Tbsp olive oil

Note: you can substitute herbs with coriander or spinach/kale, will change the taste.


Directions


1. Place rinsed quinoa in a small saucepan, cover with vegetable stock brining to the boil. Reduce heat, cover and simmer until liquid is absorbed. Take of the heat and stand for 5 mins.

2. If your peas and edamame beans are frozen while cooking the quinoa, place in a bowl and pour boiling water over and sit until ready to mix the salad. Make sure you drain before adding.

3. Place all dressing ingredients except lemon/ACV in a blender or food processor and blitz until smooth, slowly add lemon/ACV (adjust to taste, I like it tangy) and set aside.

4. Fluff up quinoa with a fork into a large bowl, add edamame beans, peas, coriander and spring onions tossing together. Top with avocado, chili flake (if using), toasted seed or nuts and dressing.

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