Green Goddess Quinoa Salad
I got my hair done the other week and arrived back home at 3 p.m. having only eaten a banana all day. I was hungry, but in the mood for something hearty and healthy rather than cheesy and decadent. I knew I had some green veggies and cooked quinoa in the fridge, so entered in this (totally made up) easy Green Goddess Quinoa Salad!
The ingredients are super simple: quinoa cooked in vegetable broth, pan-roasted broccoli, edamame, green onions and a sprinkling of pepitas. The dressing is a simple and light Green Goddess vinaigrette, seasoned heavily with the Green Goddess Seasoning Blend from Trader Joe’s.
The portion I made here was enough for two lunches, but you could easily double it for weekday meal prep. Enjoy!
INGREDIENTS
1 c. uncooked quinoa
2 c. vegetable broth
1 large broccoli head or 2 small broccoli heads, chopped into small florets
1 T. olive oil
1 c. cooked edamame
4-6 green onions, chopped, plus extra to garnish (optional)
Salted pepitas to garnish (optional)
GREEN GODDESS VINAIGRETTE
1/2 c. extra virgin olive oil
1/3 c. red wine vinegar
2 T. Green Goddess Seasoning Blend
1 T. nutritional yeast
1 t. garlic powder
1/2 t. honey
Salt & pepper, to taste
STEPS
Add the uncooked quinoa and vegetable broth to a small pot. Bring to a boil, then reduce to low and cover. Cook until the quinoa has spiralized (it will literally look like a little spiral), about 20 minutes. Place in the refrigerator and allow to chill for at least 30 minutes.
Meanwhile, add the olive oil to a pan over high heat. Add the broccoli florets and season with salt and pepper. Toss frequently until the broccoli is slightly charred or cooked to your preference.
Cook the edamame (I used the frozen microwaveable kind). Allow to cool for at least 30 minutes.
Whisk all vinaigrette ingredients together.
Once the quinoa and edamame have cooled, combine all ingredients into a large bowl. Drizzle with the vinaigrette, then toss well to coat. Serve and top with pepitas and additional green onions, if desired.