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

1. Cook the quinoa according to package instructions. Let it cool to room temperature.
2. 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.
3. In a large bowl, combine the cooled quinoa, chopped spinach, peas, cucumber, avocado, fresh parsley, and mint. Toss gently to mix.
4. Drizzle the Green Goddess dressing over the salad and toss to combine until everything is evenly coated.
5. Sprinkle pumpkin seeds or sunflower seeds on top for added crunch and protein.