Go Back
For this vibrant Green Goddess Quinoa Salad, you will need: - 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth, low-sodium preferred - 1 medium cucumber, diced into bite-sized pieces - 1 cup cherry tomatoes, halved - 1 bell pepper (choose your favorite color), diced - 1 ripe avocado, diced - 1 cup fresh spinach or kale, roughly chopped - ½ cup fresh parsley, finely chopped - ¼ cup fresh basil leaves, packed and chopped - ¼ cup green onions, thinly sliced - Zest and juice of 1 large lemon - 3 tablespoons extra virgin olive oil - Sea salt and freshly cracked black pepper, to taste I always choose fresh and high-quality ingredients. For the best flavor, pick ripe avocados and vibrant vegetables. Fresh herbs like parsley and basil make the dressing pop. Use organic options if you can. The vegetable broth should be low-sodium to keep the salad light. This choice lets the fresh tastes shine through. Feel free to customize this salad based on your taste. If you don’t have quinoa, try brown rice or farro. For extra protein, you can add chickpeas or grilled chicken. You can switch the spinach for kale or arugula for a peppery kick. Want a creamier dressing? Blend in some Greek yogurt. The options are endless! {{ingredient_image_2}} To start, rinse 1 cup of quinoa under cold water. This step helps remove any bitterness. Next, in a medium pot, combine the rinsed quinoa with 2 cups of low-sodium vegetable broth. Bring the mixture to a boil over medium-high heat. Once it boils, lower the heat, cover the pot, and let it simmer. Cook for about 15 minutes until the quinoa is fluffy and the liquid is absorbed. After cooking, take it off the heat and let it cool for a few minutes. While the quinoa cooks, it’s time to make the Green Goddess dressing. Grab a blender or food processor. Add the juice and zest of 1 large lemon, 3 tablespoons of extra virgin olive oil, ½ cup of finely chopped parsley, and ¼ cup of packed and chopped basil. Add a sprinkle of sea salt and freshly cracked black pepper. Blend until you achieve a smooth and creamy texture. Taste it and adjust the seasoning if needed. In a large mixing bowl, combine the cooled quinoa with a diced medium cucumber, 1 cup of halved cherry tomatoes, a diced bell pepper, and 1 ripe diced avocado. Add 1 cup of chopped fresh spinach or kale and ¼ cup of thinly sliced green onions. Drizzle the Green Goddess dressing over the salad and gently toss everything together. Be careful to keep the avocado intact. Taste the salad again, adding more salt, pepper, or lemon juice if needed. Serve right away or chill for up to 2 hours to enhance the flavors. To store your Green Goddess Quinoa Salad, place it in an airtight container. This keeps it fresh for longer. You can keep it in the fridge for about three days. Make sure to press out any air before sealing. This helps prevent sogginess. For a bolder taste, try adding more herbs. Fresh herbs like dill or cilantro work well. You can also mix in some crushed red pepper for a bit of heat. A splash of balsamic vinegar adds a nice zing too. If you want creaminess, consider adding more avocado or a dollop of Greek yogurt. Always rinse your quinoa before cooking. This removes the bitter coating called saponin. Use a fine mesh strainer for best results. When cooking, the ratio of quinoa to broth is key. One cup of quinoa needs two cups of broth for perfect fluffiness. Let it sit covered for a few minutes after cooking. This helps it absorb any remaining moisture and become even fluffier. Pro Tips Rinse Your Quinoa: Always rinse quinoa under cold water before cooking to remove its natural coating, called saponin, which can impart a bitter taste. Chill for Flavor: Allow the salad to chill in the refrigerator for up to 2 hours before serving; this helps the flavors to meld together beautifully. Use Seasonal Vegetables: Feel free to swap in seasonal vegetables for added freshness and flavor, such as zucchini in the summer or roasted butternut squash in the fall. Perfect Avocado: To keep the avocado from browning, add it just before serving or toss it in lemon juice to preserve its vibrant green color. {{image_4}} You can boost the protein in your Green Goddess Quinoa Salad easily. Some great options are: - Grilled chicken breast - Cooked shrimp - Canned chickpeas - Tofu, either grilled or baked Each option adds flavor and substance. Choose what fits your taste or diet best. This salad is already vegetarian and can be made vegan. Just ensure you use plant-based protein. For a creamy touch, try adding a vegan yogurt or tahini. It adds richness without animal products. You can switch out veggies based on what’s fresh. Here are some ideas: - Use zucchini or summer squash in the summer. - Swap in roasted beets in fall. - Try fresh peas or radishes in spring. These swaps keep the salad exciting and can highlight local produce. This salad can last in the fridge for about 3 to 5 days. The key is to keep it stored properly. If you follow the storage tips below, your salad will stay fresh. Store the salad in an airtight container. I recommend using glass or plastic containers with tight lids. This will keep out air and moisture. Avoid adding the dressing until you're ready to eat. This keeps the veggies crisp and prevents sogginess. If you've already dressed the salad, eat it within two days for the best taste. You can freeze this salad, but some ingredients do not freeze well. For freezing, keep the quinoa and dressing separate. The other veggies may become mushy after thawing. I recommend freezing only the quinoa. Once thawed, mix it with fresh veggies and dressing for a tasty meal. When you freeze, use freezer-safe bags or containers. Label with the date for easy tracking. Green Goddess dressing is a creamy, herb-based sauce. It gets its rich flavor from fresh herbs like parsley and basil. You blend these herbs with olive oil, lemon juice, salt, and pepper. This dressing adds a fresh and vibrant taste to any salad. It pairs perfectly with the quinoa and veggies in this dish, making it a star ingredient! Yes, you can make this salad ahead of time. Prepare the quinoa and dressing first. Store them in separate containers in the fridge. When you're ready to serve, mix them with the fresh veggies. This keeps the salad crunchy and bright. You can also let it chill in the fridge for up to two hours for the best flavors. To make this salad spicier, add some diced jalapeños or a pinch of cayenne pepper to the dressing. You can also mix in some hot sauce or chili flakes. Start with a little, then taste and adjust. This way, you can find the perfect heat level for your taste buds. Enjoy the extra kick! This blog post covered the ingredients needed and how to make the salad. We discussed important tips for storing leftovers and enhancing flavor. We also explored variations like adding proteins or seasonal veggies. Finally, we answered common questions about the salad and dressing. In the end, you can make this salad your own. With a few tweaks, it can fit anyone's taste. Enjoy your cooking and make this meal a staple!

Lush Green Goddess Quinoa Salad

A refreshing and nutritious quinoa salad with a creamy Green Goddess dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup quinoa, thoroughly rinsed
  • 2 cups vegetable broth, low-sodium preferred
  • 1 medium cucumber, diced into bite-sized pieces
  • 1 cup cherry tomatoes, halved
  • 1 bell pepper diced
  • 1 ripe avocado, diced
  • 1 cup fresh spinach or kale, roughly chopped
  • 0.5 cup fresh parsley, finely chopped
  • 0.25 cup fresh basil leaves, packed and chopped
  • 0.25 cup green onions, thinly sliced
  • 1 large lemon, zest and juice
  • 3 tablespoons extra virgin olive oil
  • to taste sea salt and freshly cracked black pepper

Instructions
 

  • In a medium-sized pot, combine the rinsed quinoa and vegetable broth. Bring this mixture to a vigorous boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 15 minutes or until the quinoa becomes fluffy and the liquid has been fully absorbed. Once cooked, take it off the heat and allow it to cool for a few minutes.
  • While the quinoa is cooking, prepare the Green Goddess dressing: In a blender or food processor, combine the lemon juice, lemon zest, olive oil, chopped parsley, chopped basil, and a sprinkle of sea salt and pepper. Pulse or blend until the mixture transforms into a smooth and creamy dressing. Taste and adjust the seasoning as desired.
  • In a large mixing bowl, combine the cooled quinoa with the diced cucumber, halved cherry tomatoes, diced bell pepper, diced avocado, chopped spinach or kale, and sliced green onions.
  • Drizzle the luscious Green Goddess dressing over the salad and gently toss all ingredients together using a spatula or large spoon, ensuring to preserve the shape of the diced avocado.
  • Taste the salad and adjust the seasoning further by adding more salt, pepper, or an extra splash of lemon juice as per your preference.
  • Serve the salad immediately for the best flavor or allow it to chill in the refrigerator for up to 2 hours, letting the flavors beautifully meld together.

Notes

Best served fresh, but can be chilled for up to 2 hours.
Keyword green goddess, healthy, quinoa, salad, vegan