With healthy quinoa and edamame, this fresh salad works as both a delicious dinner and a side dish.
Green Goddess Quinoa Salad
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Prep:
10 min. -
Cook:
20 min. -
Serves:
Recipes
Recipe tags: vegetable base, easy difficulty, lunch, vegetarian, stovetop
Ingredients
| Quantity | Ingredient |
|---|---|
| 1½ cup | quinoa |
| 2 Tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 1 | avocado, peeled, halved and pitted |
| ½ cup | plain Greek yogurt |
| ¼ cup | freshly squeezed lemon juice |
| ¼ cup | jarred basil pesto |
| Pinch salt | |
| Pinch black pepper | |
| 2 cups | cooked shelled edamame |
| 2 cups | halved cherry tomatoes |
| 4 cups | packed arugula lettuce |
Directions
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1
In medium saucepan set over high heat, bring 3 cups water to a boil. Stir in quinoa and Seasoned Vegetable Base; bring back to a boil. Reduce heat to low. Cover and cook, stirring occasionally, for 18 minutes or until quinoa is tender and has absorbed most of the liquid.
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2
Remove from heat. Let stand, covered, for 5 minutes. Fluff with a fork and transfer to large bowl. Let cool slightly.
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3
In blender, add avocado, yogurt, lemon juice, pesto, salt and pepper; blend until smooth.
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4
Add edamame, tomatoes and green goddess dressing to quinoa; toss to coat. Stir in arugula just before serving.
Tips: Substitute arugula with baby spinach if desired. Load up the dressing with any herbs you have in your crisper, such as a handful of chopped fresh parsley, mint, chives, tarragon or cilantro.