Green Goddess Quinoa Salad

I literally could not contain my excitement walking through Whole Foods the other day and seeing all of the fresh, vibrant spring vegetables. Seriously so much green!

I present to you the perfect dish for spring. This Green Goddess Quinoa Salad will have your tastebuds singing – all the fresh spring veggies (English peas, spring onions, asparagus, riced broccoli, and zucchini ) and savory quinoa tossed with a tangy, refreshing lemon basil dressing.


Green Goddess Quinoa Salad 


For the salad:

  • 3 spring onions, chopped
  • 2 cups broccoli
  • 1 package shelled English peas
  • ~10 stalks of asparagus, chopped
  • 2 zucchini, cut into rounds
  • 1 cup quinoa cooked in 2 cups vegetable or chicken broth
  • Salt + pepper
  • Olive oil

For the dressing:

  • 1/2 cup lemon juice
  • 1/2 cup fresh basil
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • Salt + pepper

Step One:

  • Preheat the oven to 375 degrees.
  • Place spring onion, asparagus, zucchini, and broccoli on a baking sheet.
  • Drizzle with olive oil and season with salt and pepper.
  • Put in oven for ~20 minutes.

Step Two:

  • Combine dressing ingredients in a blender or food processor. Set aside.


Step Three:

  • While the rest of the veggies are roasting, put the package of English peas in a saucepan of boiling water for ~10 minutes, until tender.

Step Four:

  • Remove vegetables from the oven. Place the spring onion, asparagus, and zucchini aside.
  • Put broccoli in a food processor and pulse until the broccoli resembles “rice.”


Step Five:

  • Mix the vegetables and quinoa together in a large mixing bowl.
  • Toss with the dressing and ENJOY!



*Gluten-Free* *Dairy-Free* *Vegan* *Vegetarian*