Green goddess salad

This green goddess salad is a delicious blend of quinoa and tons of green vegetables. This salad features roasted asparagus and zucchini, 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!

  • preparation time: 15 min
    Total time:
    30 min
  • difficulty level: 1
  • recipe ID: PB30
  • cuisine region: Canadian

Recommended Wine Pairing

CONO SUR BICICLETA PINOT NOIR ROSE
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Alcohol: 13%
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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
Colour: White
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Price (SLGA): $13.32

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Note: We cannot guarantee any dish is allergen free. 

Dr. Herrington's

Regina Naturopathic

ZUCCHINI
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 

Tools

  • knife
  • cutting board
  • large pan
  • baking sheet
  • non stick liner or parchment

Ingredients

Included

2 portions

4 portions

Quinoa

1 cup

2 cup

asparagus

120 gr

240 gr

zuchhini

1 small

1 medium

mini cucumber

1

2

spinach

40 gr

80 gr

tahini green goddess dressing

1/3 cup

2/3 cup

water*

2 cup

4 cup

oil*

1/4 tsp

1/2 tsp

salt*

1/4 tsp

1/2 tsp

pepper*

1/8 tsp

1/4 tsp

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Preparation

1

Prepare and cook the quinoa:  Turn on the oven to 375F. Place the quinoa in a strainer and rinse well. Add the quinoa, water (2 cups, 4 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.

2

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. 

3

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. 

4

Assemble & Serve: Place the cooked quinoa, asparagus, zucchini, cucumber, spinach, 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.

Bon Appétit!

Nutritional Information