Print

Green Goddess Quinoa Salad

  • 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
Green goddess quinoa salad is loaded with quinoa, green vegetables and protein. Quick and easy to assemble, healthy and nutritious.
  • Author: Delphine Fortin
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: Salads
  • Diet: Vegetarian

Green goddess quinoa salad is loaded with quinoa, green vegetables and protein. Quick and easy to assemble, this healthy vegetarian salad will keep you full and energized throughout the day.

Ingredients

Scale

For the green goddess quinoa salad:

  • 1 ½ cup (250g) uncooked quinoa, rinsed
  • 2 medium zucchini, diced
  • 1 Tablespoon olive oil, plus extra for serving
  • 1–2 teaspoons herbes de Provence
  • Salt and freshly ground pepper
  • 1 cup (160g) edamame, frozen
  • 1 14-ounces (400g) chickpeas, rinsed and pat-dried
  • 3.5 ounces (100g) feta, crumbled
  • 1 avocado, sliced
  • ½ English cucumber, peeled and diced
  • 1–2 spoonfuls hummus*
  • Cilantro, chopped (for serving)
  • Pepitas / pumpkin seeds (for serving)

For the vinaigrette:

  • ¼ cup (60 ml) extra virgin olive oil
  • 3 Tablespoons lemon juice, freshly squeezed
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon cumin (optional)
  • ½ teaspoon salt
  • Freshly black pepper

Instructions

  1. Place the quinoa in a large saucepan and cover with double its volume of water. Bring to a simmer, then cover and reduce the heat to low. Cook until all the water is absorbed and the quinoa is tender, about 15 minutes. Remove from the heat and let sit, covered, for 15 additional minutes. Gently fluff with a fork and set aside.
  2. Heat olive oil in a large sauté pan placed over medium-high heat. Once hot, add the zucchini and sauté for about 5 minutes, stirring from time to time, until golden on all sides. Add the herbes de Provence and season with salt and pepper.
  3. If using frozen edamame, place in a bowl and cover with boiling water for about 4 minutes. Drain and set aside.
  4. Make the vinaigrette by adding all the ingredients to a glass jar. Close with a lid and shake until emulsified.
  5. To assemble, divide the quinoa in the plates, then add the sautéed zucchini, the edamame, the chickpeas, crumbled feta cheese, a few spoonfuls of hummus if desired, the sliced avocado and the diced cucumber. Garnish with chopped cilantro, pepitas, and drizzle the dressing all over. Enjoy!

Notes

* Hummus is optional in this recipe. You can use purchased hummus or make your own, following this garlic hummus recipe.

© 2024 Del's cooking twist
https://www.delscookingtwist.com/green-goddess-quinoa-salad/