A fresh and vibrant Green Goddess quinoa salad packed with broccoli, edamame, sugar snaps, avocado and plenty of fresh herbs.
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Green Goddess Quinoa Bowl
Ingredients
- 1 pouch Merchant Gourmet Red & White Quinoa, warmed or at room temperature
- 100g tenderstem broccoli, blanched
- 100g sugar snap peas
- 100g edamame
- 1 avocado, sliced
- ½ cucumber, thinly sliced into rounds
- Large handful of fresh mint leaves
- Large handful of fresh flat leaf parsley
- 2 spring onions, finely sliced
-
Green Goddess Dressing
- 1 avocado
- Large handful of fresh basil
- Large handful of fresh flat leaf parsley
- 2 tbsp full fat Greek yogurt
- 1 small garlic clove, grated
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- 2 tbsp cold water, to loosen to a pourable consistency
- ½ tsp salt
- White pepper
-
To Finish
- Sunflower seeds
- Flaky sea salt
- Extra virgin olive oil drizzle
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Red & White Quinoa
- Add the avocado, basil, parsley, yogurt, garlic, lemon juice and olive oil to a blender. Blend on high for a full minute until completely smooth and vivid green. Add cold water a tablespoon at a time until you reach a thick but pourable consistency. Season
with salt and white pepper. Refrigerate until needed. Make this first so the colour stays vivid. - Bring a pan of well-salted water to a boil. Drop the tenderstem in for 2 minutes. Drain and dry thoroughly.
- Heat the pouch as per packet instructions.
- Spread the warm quinoa as your base across a wide shallow bowl or platter. Arrange the tenderstem, sugar snaps, edamame, and cucumber over the quinoa loosely. Lay the avocado slices across. Scatter the mint, parsley and spring onion generously.
- Pour the green goddess dressing slowly over the salad and scatter toasted sunflower seeds, with a pinch of flaky salt, a final drizzle of extra virgin olive oil
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