Menu Enter a recipe name, ingredient, keyword...

Green Goddess Quinoa Salad


Google Ads
Rate this recipe 4.5/5 (2 Votes)
Green Goddess Quinoa Salad 1 Picture


  • For the dressing:
  • 2 scallions, minced (white and light green parts only)
  • 1 large ripe avocado, flesh only
  • 3 tablespoons fresh lemon juice
  • 1 to 2 tablespoons apple cider vinegar
  • 2 to 4 tablespoon water
  • 1/4 cup extra virgin olive oil
  • 1 cup fresh basil, chopped
  • 1/3 cup fresh parsley, chopped
  • Kosher salt to taste
  • For the salad:
  • 1 cup dry quinoa
  • 3 cups mixed greens (spinach, arugula, chard)
  • 1 cup cooked edamame
  • 1/2 cup walnuts, chopped
  • 4 radishes, thinly sliced
  • 1/2 teaspoon crushed red pepper flakes
  • Salt and pepper to taste


Servings 4
Adapted from


Step 1

Prepare the dressing by combining all of the ingredients to a food processor and processing until smooth. Add a little more water or oil to thin if necessary. Taste test and set aside.

Rinse the quinoa in a strainer under cool running water, then combine it in a saucepan with two cups of water. Bring to a boil. Cover and reduce heat to low. Cook until quinoa has absorbed the liquid and can easily be fluffed with a fork, about 12 to 15 minutes. (For step-by-step instructions, see How To Cook Fluffy, Tasty Quinoa.)

While the quinoa is still warm, toss it with the mixed greens so the leaves wilt down a bit. Stir in the edamame, walnuts, radishes, crushed red pepper flakes, salt and pepper. Slowly drizzle in the dressing. Serve warm or at room temperature.

Recipe Notes
•You may end up with more dressing than you'll need for the salad. Store in an air-tight container in the fridge for 3 days.

Per serving, based on 4 servings. (% daily value)
Calories 523 Fat 36.8 g (56.6%) Saturated 4.5 g (22.4%) Carbs 40.2 g (13.4%) Fiber 10.7 g (42.9%) Sugars 2.3 g Protein 13.6 g (27.2%) Sodium 21.9 mg (0.9%)

Review this recipe