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
1 Cup of quinoa rinsed
2 Cups of vegetable stock
1/3 cup edamame beans
1/3 green peas
¼ Cup coriander
2 spring onions finely chopped
3 Tbsp toasted seeds or nuts of choice
Chili flakes (optional)
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.
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.