Spring Greens Quinoa Salad with Green Goddess Dressing

A simple and delicious gluten-free, plant-based salad with great crunch and freshness to welcome Spring! Works great as an entree, side salad, or meal prep.

Spring Greens Quinoa Salad with Green Goddess Dressing

Fresh, hearty and satisfying!

Just in time for the gorgeous Spring weekend we’re having here, I’m sharing this new salad you’re going to love!

It’s packed with a mix of fresh Spring veggies, a small amount of quinoa to add some heartiness and texture, roasted & salted pistachios for some extra crunch and it’s all tossed with the most delicious Green Goddess Dressing!

The salad is packed with real, whole foods and adaptable to tastes.

You can use any combination of spring green vegetables you love best.  We used broccolini (it’s more tender than broccoli), pea shoots, snap peas, asparagus, green beans and radish for some color and because I love them.  And you could used any color quinoa — we used 1/2 traditional quinoa and 1/2 red quinoa for a pop of color and because we love quinoa so I was happy to make a batch of both and leave them in the fridge for the week.

Of note, all the vegetables in this salad are raw with the exception of the asparagus which are blanched — or cooked in boiling water for just a few minutes, then placed in cold water to stop the cooking process so that they are tender but still crisp.  If using broccoli instead of broccolini, I would also consider blanching the broccoli to make it more tender.

More on the dressing.  I’ve made this dressing so many times this week to add to salads and I’m seriously addicted!

It’s made with extra virgin olive oil, white wine vinegar, Dijon mustard, 1 cup of fresh herbs (we used parsley, chives, dill and basil), roasted and salted pistachios, plus water, salt and pepper.

Feel free to switch it up and use your favorite herbs and it will still be delicious!

Recipe inspired by and adapted from one we made several years ago from Bon Appetit.

Hope you love it as much as we do!

Scroll down for recipe and leave a comment if you try.

Recipe

Spring Greens Quinoa Salad with Green Goddess Dressing
 
Prep time
Cook time
Total time
 
This fresh salad screams Spring! It's packed with a mix of fresh Spring veggies (feel free to adapt to your favorites), a small amount of quinoa to add some heartiness & texture, roasted & salted pistachios for some extra crunch and it's all tossed with the most delicious Green Goddess Dressing.
Author:
Recipe type: Salads, Springtime
Cuisine: Gluten-Free, Vegan, Vegetarian, Dairy-Free
Serves: 6 servings
Ingredients
Green Goddess Dressing
  • ⅓ cup extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • ⅓ cup roasted and salted pistachios
  • ¼ cup fresh flat leaf parsley*
  • ¼ cup chives*
  • ¼ cup fresh basil*
  • ¼ cup dill*
  • 5-6 tablespoons water
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • *feel free to swap or substitute your favorite herbs but use 1 cup in total of fresh herbs
Salad
  • 1 cup broccolini (or broccoli), cut into florets (we find the broccolini to be more tender)
  • 1 cup pea shoots, cut into 1-2 inch pieces
  • 1 cup snap peas, trimmed
  • 1 cup asparagus, cut into 1-2 inch pieces
  • ½ cup fresh green beans, cut into 1-2 inch pieces
  • ½ cup radishes, sliced thin
  • 1 cup cooked quinoa (about ⅓ raw quinoa) (we used a mix of traditional and red quinoa)
  • ½ cup roasted and salted pistachios
Instructions
Cook quinoa if not already done so
  1. In a small saucepan, place ⅓ cup quinoa and ⅔ cup water. Bring to a boil. Once boiling, turn heat to simmer, cover and let simmer for 15 minutes or until water is absorbed. Once water is absorbed, turn off heat and let cool briefly. Fluff with fork before using.
  2. Note: ⅓ cup uncooked quinoa will yield about 1 cups cooked quinoa).
  3. Note: We tend to cook 1 cup quinoa in 2 cups water and just use the extra throughout the week.
Blanch the asparagus
  1. Note: All the veggies here are raw except the asparagus. If you're using broccoli instead of broccolini, you might consider blanching the broccoli as well to make it more tender.
  2. Bring a small pot of water to a boil. Add chopped asparagus and let boil for about 2 minutes or until bright green and tender-crisp. Scoop out with a slotted spoon or pour into a strainer, then place in a bowl of cold water to stop the cooking.
Green Goddess Dressing
  1. Place all the ingredients in a small blender (start with 5 tablespoons water and add the 6th as needed) and mix until well combined. The texture will be smooth, the color a fabulous green.
  2. Taste and adjust as desired... add more water for a thinner dressing.
  3. Set aside
Assemble
  1. In a large bowl, add all chopped veggies, cooked quinoa, pistachios and mix together. Add dressing to taste and toss until well combined.
  2. Serve and enjoy!

 

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