Brian in the Kitchen


Brian in the Kitchen Recipes


BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

February 15 2019

Green Goddess Quinoa Salad Bowl

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 tablespoons 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

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.