green goddess quinoa salad
A super creamy dressing made from avocado and Greek yogurt. It’s so good you won’t even care that it’s also healthy.
1/2 cup quinoa, rinsed
1 cup water
2 avocados, divided
2 scallions, white and light green parts, chopped
2 tablespoons chopped fresh flat-leaf Italian parsley
1/4 cup plain Greek yogurt
2-4 tablespoons white wine vinegar
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 bunch kale (6-8 stalks), stemmed, washed, and chopped
2 tablespoons extra virgin olive oil
Feta cheese, for serving
- In a medium saucepan, bring quinoa and water to a boil. Reduce heat to low and partially cover for a few minutes until water settles down (so it doesn’t overflow). Once it settles, cover completely and simmer for 10-15 minutes until grains are translucent and germ ring is visible. Drain and set aside.
- Cut avocados in half and remove and discard pits. Scoop out flesh. Add 2 halves (slice other 2 halves for serving) to food processor along with scallions, parsley, yogurt and 2 tablespoons vinegar and season with salt and pepper. Process until smooth. Taste and adjust as desired, adding more vinegar if necessary.
- In a large bowl, add kale, olive oil, and a pinch of salt. Using your hands, massage olive oil into kale, until kale is softened. Stir in a bit of green goddess dressing and toss. Transfer to a serving bowl. Top with avocado slices, quinoa, and feta cheese. Season with salt and pepper and serve.