Every salad is better when everything is chopped up nice and small, right? The perfect bite every single time! This salad is delivering the perfect bite every time with a scrumptious Green Goddess-inspired dressing holding it all together!
Ingredients
Green Goddess Dressing
1 small garlic clove, peeled
½ lemon, juiced
½ cup Greek yogurt
¼ cup packed parsley leaves
2 tbsp chopped chives or scallions
2 tbsp packed basil leaves
2 tbsp packed tarragon leaves
2 tbsp olive oil
2 tsp soy sauce
Salt and freshly cracked black pepper
Salad
1 cup quinoa, cooked in broth
1 medium shallot, finely diced
2 cup chopped broccolini, finely chopped
1 cup cabbage slaw, chopped
Directions:
Prepare quinoa. Bring quinoa and broth to a boil, cover, and reduce heat to low. Cook for 15 minutes, or until the liquid is absorbed fully, and the quinoa is tender and fluffy.
Meanwhile, prepare the Green Goddess Dressing. Add all of the dressing ingredients except for the olive oil to a food processor. Blend until smooth. Slowly add the oil to the dressing and pulse until just combined.
Finely dice the shallot, finely chop the broccolini, and chop the cabbage slaw.
Assemble the salad. Add the quinoa, veggies, and dressing to a large bowl and toss to combine. Enjoy within 4 days.
chopped quinoa salad with green goddess dressing
Ingredients
Green Goddess Dressing
- 1 small garlic clove, peeled
- ½ lemon, juiced
- ½ cup Greek yogurt
- ¼ cup packed parsley leaves
- 2 tbsp chopped chives or scallions
- 2 tbsp packed basil leaves
- 2 tbsp packed tarragon leaves
- 2 tbsp olive oil
- 2 tsp soy sauce
- Salt and freshly cracked black pepper
Salad
- 1 cup quinoa, cooked in broth
- 1 medium shallot, finely diced
- 2 cup chopped broccolini, finely chopped
- 1 cup cabbage slaw, chopped
Instructions
1. Prepare quinoa. Bring quinoa and broth to a boil, cover, and reduce heat to low. Cook for 15 minutes, or until the liquid is absorbed fully, and the quinoa is tender and fluffy.
2. Meanwhile, prepare the Green Goddess Dressing. Add all of the dressing ingredients except for the olive oil to a food processor. Blend until smooth. Slowly add the oil to the dressing and pulse until just combined.
3. Finely dice the shallot, finely chop the broccolini, and chop the cabbage slaw.
4. Assemble the salad. Add the quinoa, veggies, and dressing to a large bowl and toss to combine. Enjoy within 4 days.
