Green Goddess Quinoa Salad (Print Version)
# Ingredients:
→ Dressing
01 -
60 ml fresh lemon juice
02 -
30 ml apple cider vinegar
03 -
30 ml honey
04 -
2 cloves garlic
05 -
30 ml 2% Greek yogurt
06 -
2.5 g sea salt
07 -
15 g fresh cilantro
08 -
15 g fresh parsley
09 -
15 g fresh dill
10 -
1 green onion
11 -
5 g freshly grated ginger
12 -
0.5 large avocado
→ Salad
13 -
110 g white quinoa (yields approximately 350 g cooked)
14 -
360 g chopped kale (yields approximately 150 g after massaging)
15 -
15 ml olive oil
16 -
280 g frozen peas or edamame, thawed
17 -
250 g mini cucumbers or English cucumbers, sliced
18 -
10 g fresh mint, roughly chopped
19 -
2 green onions, diced
20 -
30 g roasted and salted pistachios, chopped
21 -
2.5 g sea salt
22 -
30 g crumbled feta cheese
23 -
1 g freshly ground black pepper
# Instructions:
01 -
Combine quinoa and 320 ml water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15–18 minutes. Remove from heat and let cool completely.
02 -
In a blender, combine lemon juice, apple cider vinegar, honey, garlic, Greek yogurt, and sea salt. Add cilantro, parsley, dill, green onion, ginger, and avocado. Blend until the dressing is creamy and smooth.
03 -
Place chopped kale in a large bowl, drizzle with olive oil, and massage with hands for 2–3 minutes until leaves are soft and tender.
04 -
In a separate large bowl, combine massaged kale, peas or edamame, sliced cucumbers, chopped mint, diced green onions, chopped pistachios, sea salt, and cooled quinoa. Toss ingredients thoroughly to blend.
05 -
Pour the prepared dressing over the salad mixture. Gently mix until all ingredients are evenly coated.
06 -
Top with crumbled feta and freshly ground black pepper. Serve immediately or chill in the refrigerator until ready to serve.
# Notes:
01 -
Massaging the kale helps soften the leaves, making them more tender and pleasant in salads.