Description
A vibrant and nutritious Green Goddess Quinoa Salad packed with fresh vegetables, protein-rich edamame, creamy avocado, and a zesty lemon vinaigrette. Perfect as a healthy lunch or light dinner.
Ingredients
Scale
- 1 ½ cup (250g) uncooked quinoa, rinsed
- 2 medium zucchini, diced
- 1 Tablespoon olive oil, plus extra for serving
- 1–2 teaspoons herbes de Provence
- Salt and freshly ground pepper
- 1 cup (160g) edamame, frozen
- 1 14-ounces (400g) chickpeas, rinsed and pat-dried
- 3.5 ounces (100g) feta, crumbled
- 1 avocado, sliced
- ½ English cucumber, peeled and diced
- 1–2 spoonfuls hummus
- Cilantro, chopped (for serving)
- Pepitas / pumpkin seeds (for serving)
- For the vinaigrette:
- ¼ cup (60 ml) extra virgin olive oil
- 3 Tablespoons lemon juice, freshly squeezed
- 1 Tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon cumin (optional)
- ½ teaspoon salt
- Freshly ground black pepper
Instructions
- Place the quinoa in a large saucepan and cover with double its volume of water. Bring to a simmer, then cover and reduce the heat to low. Cook until all the water is absorbed and the quinoa is tender, about 15 minutes. Remove from heat and let sit, covered, for 15 additional minutes. Gently fluff with a fork and set aside.
- Heat olive oil in a large sauté pan over medium-high heat. Add zucchini and sauté for about 5 minutes, stirring occasionally, until golden on all sides. Add herbes de Provence and season with salt and pepper.
- If using frozen edamame, place in a bowl and cover with boiling water for about 4 minutes. Drain and set aside.
- Make the vinaigrette by adding all ingredients to a glass jar. Close with a lid and shake until emulsified.
- To assemble, divide the quinoa onto plates. Add sautéed zucchini, edamame, chickpeas, crumbled feta, hummus if desired, sliced avocado, and diced cucumber. Garnish with chopped cilantro, pepitas, and drizzle dressing all over. Enjoy!
Notes
- For a vegan version, omit the feta cheese or use plant-based feta.
- Customize with other vegetables like roasted sweet potato or bell peppers.
- Prepare the quinoa and dressing ahead for quick assembly during busy days.
- Use fresh herbs like parsley or basil as an alternative garnish.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 16g
- Cholesterol: 15mg