This green goddess salad is a delicious blend of quinoa and tons of green vegetables. This salad features roasted asparagus and zucchini, garlic mustard pork tenderloin, fresh spinach and cucumber. This recipe is super easy and delicious during a warm day. The green goddess dressing is made with fresh herbs, garlic, lemon juice and sesame paste, Gravelbourg mustard and OLiV roasted garlic EVOO. Easy, yummy, awesome!
Recommended Wine Pairing
CONO SUR BICICLETA PINOT NOIR ROSE
Pomegranate and cranberry on the nose with light floral notes. Juicy sweet cherry flavours followed by a dry, fresh finish.
Price (SLGA): $13.17
BOUTARI CAMBAS RETSINA
Clear bright gold. Dry and tart flavour. Pine resin dominates the aroma and flavour at first. Hints of white fruit and floral notes.
Region: Country Hierarchy, Greece
Price (SLGA): $13.32
Note: We cannot guarantee any dish is allergen free.
Did you know that zucchinis are actually a fruit? The largest zucchini ever grown was 69.5 inches long and weighed over 65 pounds!
Cooking with Kids
Cooking for kids?
Feel free to slowly introduce new vegetables to children.
Making this recipe with kids?
Ask the child to help by completing step 6.
- Assemble & serve
Prepare and cook the quinoa: Turn on the oven to 375F. Place the quinoa in a strainer and rinse well. Add the quinoa, water (1 1/3 cups, 2 2/3 cups), salt (1/4 tsp, 1/2 tsp) to a pot. Stir to combine. Bring the water to a boil on medium/high heat. Reduce the heat to low, cover and let simmer 15 minutes, or until the water is absorbed. Remove the pot from heat and fluff the quinoa with a fork.
Cook the pork: While the quinoa is cooking, coat a 9 x 9 pyrex pan with oil (1/4 tbs, 1/2 tbs), place the pork tenderloin on the pan and sprinkle with salt (1/8 tbs, 1/4 tbs). Once the oven is hot, bake the pork tenderloin for 15-20 minutes*. Let rest for about 5 minutes and cut the pork in 1/2 cm slices.
*Note: Ensure the pork is cooked to a minimum internal temperature of 145F.
Prepare the asparagus: Wash and rinse all produce. While the quinoa is cooking, break off the woody end of the asparagus. Bend the asparagus spear about 2-3 cm from the end and it will break at the right spot. Cut the asparagus in 4 cm pieces. Cut the zucchini in 1 cm dices. Slice the cucumber in 1/2 cm slices.
Cook the asparagus: On a baking sheet lined with non-stick liner. place the asparagus and zucchini pieces, drizzle with oil (1/4 tsp, 1/2 tsp) and bake about 8 minutes or until the asparagus are cooked but still crunchy.
Assemble & Serve: Place the cooked quinoa, asparagus, zucchini, cucumber, spinach, pork, and the tahini green goddess dressing in a large bowl. Combine. On individual plates, serve the salad.
Note: this salad is also delicious the following day.