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Green goddess salad in a bowl with a spoon. Full of quinoa and cherry tomatoes.

Quinoa Salad with Vegan Green Goddess Dressing


  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4-6 Servings 1x
  • Diet: Vegan

Description

We paired a homemade vegan green goddess dressing with protein-rich quinoa and summer veggies for an easy, nutritious, and delicious meal. Best of all, it's ready in just 30 minutes and works well for meal prep!


Ingredients

Units Scale

Green Goddess Dressing:

  • 1 small/medium avocado, peeled and pitted
  • 1 small jalapeno, deseeded and diced
  • 1 clove of garlic
  • 1/3 cup fresh basil, roughly chopped
  • 1/4 cup fresh parsley, roughly chopped
  • Juice from one lime
  • 1/2 tsp salt
  • 1/3 cup water
  • 2 tbsp avocado or olive oil

Quinoa Salad:

  • 1 cup dry Bob's Red Mill Organic Quinoa
  • 2 tbsp avocado or olive oil
  • 1/2 cup finely minced green onion
  • 1 tsp finely minced garlic
  • 1 cup corn kernels
  • 1 cup zucchini, diced
  • 1 cup broccolini, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup baby arugula
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup grated vegan (or regular) parmesan

Instructions

  1. Cook the quinoa: Bring 2 cups of water or vegetable stock to a boil in a 2 quart pot. Add 1 cup Bob’s Red Mill quinoa and return to a boil. Cover, reduce heat to medium and let simmer until water is absorbed, about 12 minutes. Remove from heat, fluff, cover and set aside to cool while you are preparing the rest of the recipe.
  2. Make the dressing: In a small blender or food processor, blend the avocado, jalapeño, 1 clove of garlic, ⅓ cup basil, ¼ cup parsley, lime juice from one lime, 1/2 tsp of salt, 1/3 cup of water, and 2 tbsp avocado oil until smooth and creamy.
  3. Cook the vegetables: Add 2 tbsp of avocado oil (or olive oil) to a skillet over medium heat. Once the oil is heated, add the ½ cup green onions and 1 tsp minced garlic and sauté for 2-3 minutes. Add the 1 cup broccolini, 1 cup corn, and 1 cup zucchini with the ½ tsp salt and ¼ pepper and cook, stirring a few times, for 7-8 minutes.
  4. Combine: Toss cooked quinoa in ¾ cup of dressing and stir well. Add cooked veggies to quinoa and stir well to combine. Add some or all of the remaining dressing. Stir in 1 cup cherry tomatoes, 1 cup arugula, and ½ a cup of dairy free parmesan and enjoy!

Notes

Storage: you can make this quinoa salad ahead of time and store in the refrigerator for up to a week. You can also make the vegan green goddess dressing ahead of time and add to the salad later on.

Cooking the quinoa in vegetable stock/broth instead of water can help to add some additional flavor.

Make sure to fluff the quinoa with a fork before bringing the salad together. This will help to create a fluffy texture and prevent any clumping.

Be sure to use fresh herbs in the dressing for maximum flavor. 

  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

Keywords: vegan quinoa salad

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