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Green Goddess Quinoa Salad is the sort of lush, vibrant meal I crave on warm days or when my body wants a fresh reboot. Packed with tons of herbs, hearty quinoa, greens, and a zippy creamy dressing, this salad delivers big flavors and satisfying textures in every bite. It is my go-to for a light lunch, a quirky potluck offering, or just to power me through a busy week with something genuinely nourishing.
I first whipped this up after a summer market haul, and now my friends ask for this salad at every spring picnic. It simply radiates fresh flavor and makes even ordinary days feel special.
Ingredients
- White quinoa: Essential base for a hearty salad. Choose grains that look plump and are free of residue.
- Fresh lemon juice: Gives acidity and brightness. Use firm lemons with glossy skin.
- Apple cider vinegar: Adds tang and depth. Opt for raw unfiltered with the mother for complexity.
- Honey: Sweetens the dressing with floral notes. Go for raw or local honey if possible.
- Fresh garlic: Brings pungency and zest. Use firm unblemished cloves.
- Greek yogurt: Creates creaminess in the dressing. Full-fat or 2 percent works beautifully.
- Sea salt: Balances flavors and draws out freshness. Fine-grain for easy mixing.
- Fresh cilantro: Brings citrusy herbal vibes. Leaves should be vibrant green and fragrant.
- Fresh parsley: Adds light freshness. Flat-leaf is best and keeps well.
- Fresh dill: Offers grassy complexity. Use feathery sprigs that are not wilted.
- Green onion: Lends mild onion flavor. Choose stalks that are crisp with bright green tops.
- Fresh ginger: Adds subtle warmth. Fresh root should look juicy and smooth.
- Avocado: Gives creamy body to the dressing. Select one that yields gently to pressure.
- Kale: Crunchy green base for texture. Choose deeply colored leaves with no yellowing.
- Olive oil: Helps massage kale for tenderness. Extra virgin for more flavor.
- Frozen peas or edamame: Protein element that stays crisp. Look for peas that are vibrant and edamame in pods for optimal freshness.
- Mini or English cucumbers: Adds snap and hydration. Firm whole cucumbers without soft spots are ideal.
- Fresh mint: Bright aromatic lift. Use perky fragrant leaves.
- Pistachios: Add crunch and a salty bite. Buy roasted and check for freshness.
- Feta cheese: Salty creamy finish. Use a block and crumble it yourself for best flavor.
- Freshly ground black pepper: Brings bite and rounds out the profile. Grind just before serving for potency.
Step-by-Step Instructions
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- Cook the Quinoa:
- Rinse quinoa very well under running water to remove bitterness, then combine quinoa and water in a small saucepan. Bring it to a boil on the stovetop, then immediately reduce heat to the lowest simmer and cover. Cook for about fifteen to eighteen minutes until little tails emerge and all water is absorbed. Remove from heat and let stand covered for five more minutes. Fluff with a fork and set aside to cool completely. This step guarantees a fluffy nonmushy base.
- Make the Herb Dressing:
- Add lemon juice, apple cider vinegar, honey, garlic, Greek yogurt, and sea salt to a blender or food processor. Blend for about twenty seconds on medium so the grains of salt dissolve and flavors combine. Add cilantro, parsley, dill, green onion, ginger, and avocado. Pulse until thick, creamy, and bright green. Taste the dressing and adjust for salt or acid. Creamy and bright, this dressing anchors the whole salad.
- Massage the Kale:
- Place chopped kale in a very large bowl. Drizzle with olive oil and a sprinkle of sea salt. Using your hands, squeeze and rub the kale in a kneading motion for two to three minutes until it darkens and becomes softer. This makes it much easier to eat and helps the leaves absorb the dressing.
- Assemble the Salad:
- Combine massaged kale, cooled quinoa, thawed peas or edamame, cucumbers, fresh mint, green onions, and pistachios in your biggest bowl. Toss everything together until evenly combined. This step ensures every bite gets a bit of everything and a good mix of colors.
- Add the Dressing:
- Pour all of the herby avocado dressing over the vegetable and quinoa mixture. Toss until everything is thoroughly coated. The dressing is thick, so use tongs or clean hands to really incorporate it.
- Finish and Serve:
- Sprinkle crumbled feta cheese and black pepper over the top. Gently mix one last time or leave them piled on top for visual appeal. Serve immediately as a hearty lunch or refrigerate for a couple of hours to let flavors meld more.
Mint is always my favorite addition here. After plucking some from my backyard for the first time, I realized how much it wakes up the salad and brings brightness to every forkful. My family started requesting an extra handful of mint and now I consider it essential. Every time I make this salad we sit together in the sun and it just feels like summer.
How to Store Leftovers
This salad keeps beautifully in the fridge. Store in an airtight container for up to three days. If making ahead, you can keep the dressing separate and add just before serving to retain the best texture. The flavors actually meld and deepen with a little rest in the fridge.
Ingredient Swaps and Ideas
You can substitute spinach for kale for a milder green, or use arugula for a peppery bite. If you do not have pistachios, try sliced almonds or roasted sunflower seeds. Frozen edamame works just as well as peas, and goat cheese is a creamy alternative to feta. If cilantro is not your thing, fresh basil gives a different herbal dimension.
Perfect Ways to Serve It
Green Goddess Quinoa Salad shines on its own as a main or side. Try it with grilled shrimp or chicken for extra protein, or spoon it into pita pockets for packed lunches. I have served this at summer picnics garnished with microgreens and even as a part of holiday spreads. The creamy dressing makes it crowd friendly, and kids love the pops of peas.
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This Green Goddess Quinoa Salad will become your go-to recipe for fresh vibrant meals packed with flavor and nourishment!
Frequently Asked Questions
- → What makes the green goddess dressing creamy?
Avocado and Greek yogurt blend with fresh herbs to create a creamy, lush texture in the dressing.
- → Do I need to cook the quinoa in advance?
Yes, cook the quinoa ahead and let it cool before tossing with the other ingredients for best results.
- → Can I use edamame instead of peas?
Both thawed peas and edamame work well, adding color and a plant-based protein boost to the salad.
- → How does massaging the kale help?
Massaging kale with olive oil softens the leaves, making them more tender and enjoyable to eat.
- → How long does the salad keep?
This salad keeps well refrigerated for up to two days. Add feta and pistachios just before serving for best texture.