15 minutes
Prep Time
30 minutes
Cook Time
4
Number of Servings
1 cup
Serving Size
What to do:
- Cook the quinoa according to package instructions. Let it cool to room temperature.
- In a blender or food processor, combine the Greek yogurt, olive oil, lemon juice, apple cider vinegar, Dijon mustard, minced garlic, fresh basil, parsley, salt, and pepper. Blend until smooth and creamy.
- In a large bowl, combine the cooled quinoa, chopped spinach, peas, cucumber, avocado, fresh parsley, and mint. Toss gently to mix.
- Drizzle the Green Goddess dressing over the salad and toss to combine until everything is evenly coated.
- Sprinkle pumpkin seeds or sunflower seeds on top for added crunch and protein.
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Green Goddess Quinoa Salad
This seasonal green salad is rich in nutrients and is bright and refreshing for March!
Nutrition Facts
What you will need:
For the Salad:
- 1 cup cooked quinoa, cooled
- 2 cups fresh spinach, chopped
- 1 cup peas
- 1 cucumber, diced
- 1/2 avocado, diced
- 1/4 cup sunflower seeds
For the Green Goddess Dressing:
- 1/2 cup Greek yogurt
- 1/4 cup olive oil
- 1 Tbsp. lemon juice
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. mustard
- 1 garlic clove, minced
- 1/2 cup fresh basil leaves
- 1/2 cup fresh parsley
