Green Goddess Quinoa Salad with Herb Vinaigrette

 

So can we just talk for a quick second about how it SNOWED this weekend in North Carolina?!? I know many of you up north are like, “Seriously, Liz. Cry me a river. We have 2 feet of snow on the ground right now,” but it’s literally been 70 degrees here since January so WHAT IS HAPPENING!!? Where did this sudden winter come from?

I guess I was too naive to think that spring had actually come in February this year. Which is literally my dream. #winterhater

Ok, thanks for listening to my little cold weather rant. Back to the food now. Let’s talk all things GREEN because we have a certain holiday coming up this Friday!

 

 

Honestly, I’ve never really been a big St. Patrick’s Day lover— I’ll take a hard pass on that green beer, please and thank you. BUT, I do have a lot of fun celebrating it with my students every year. Surprisingly, many of my students have never heard of St. Patrick’s Day, or leprechauns for that matter, so it’s seriously fun teaching them about the holiday and making the “leprechaun” come to school to play tricks on them.

Before the kiddos come in that morning, I always use green paint to make little leprechaun “footprints” around my classroom and “mess up” different parts of the room (flipping chairs over, drawing on the board, taking anchor charts off the wall). Ohhh, and I put a little green food coloring in the toilet to make it look like the leprechaun… you know 😉

When these kids get to school, they literally FLIP OUT. It probably takes me 30 minutes just to get them settled, as they’re running around the room, showing all their friends what he did and trying to see if they can find that pesky leprechaun. Definitely one of my favorite moments of the year. I mean, they are 6-years-old, you’ve got to have a little fun, right?!

 

 

So besides my 1st grade St. Patrick’s Day fun, the green beer and traditional Irish food just isn’t up my alley. BUT, you don’t have to eat traditional Irish food to be festive on St. Patrick’s Day. We have so many naturally beautiful green foods out there, it makes celebrating healthy so darn easy.

Over the past few years, I’ve made you guys a few different festive green foods. Like these Carrot Cake Zucchini Muffins and these Pineapple Mango Green Smoothies and these Green Goddess Quinoa Spring Rolls. But today, we’re going with this light, herby quinoa vegetable salad that you could easily use as a side dish when entertaining or as a healthy dinner/ lunch.

 

 

 

So let’s break it down: I whipped up this gorgeous herb vinaigrette, packed with TONS of cilantro, parsley, and dill, and my new favorite dressing ingredient: capers.  I drizzled that over a mixture of quinoa and thinly sliced green cabbage, which seriously adds this perfect crunch to the salad. Then I topped it all off with some tender roasted asparagus and creamy sliced avocado. I swear, the flavor combo doesn’t get much better than that!

So there you have it, beautiful healthy green food for a festive St. Patrick’s Day. Hope you all have a wonderful (and warmish) week— and I’ll see you again on Wednesday for a recipe I’m SUPER pumped about!

 

Green Goddess Quinoa Salad with Herb Vinaigrette

Serves 4-6
Prep time 30 minutes
Cook time 20 minutes
Total time 50 minutes
Dietary Gluten Free, Vegan
Meal type Salad

Ingredients

  • 8 stalks of asparagus, trimmed
  • 1/2 tablespoon extra virgin olive oil
  • salt and pepper, to taste
  • 2 cups cooked quinoa
  • 1 cup thinly sliced green cabbage
  • 1 avocado, sliced

for the herb vinaigrette

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup fresh cilantro, parsley, and dill leaves, finely chopped or pulsed in food processor
  • 1 tablespoon capers, roughly chopped
  • 1 teaspoon honey or maple syrup
  • salt and pepper, to taste

Directions

Step 1
Preheat oven to 400 degrees F. Lay asparagus across a baking sheet and drizzle with extra virgin olive oil. Sprinkle with salt and pepper, then bake for 20-25 minutes, or until just starting to crisp. If you need to cook your quinoa, this is a good time to do it!
Step 2
Whisk up the herb vinaigrette: olive oil, chopped herbs, lemon juice, honey, capers, and salt and pepper. Place quinoa and chopped cabbage in a large bowl and drizzle with the herb vinaigrette. Stir to coat. Top with roasted asparagus and sliced avocado. Season with additional salt and pepper, if desired.

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

4 Comments

    • Thanks so much Joscelyn! I certainly have no problem eating ALL the green this week 🙂

  1. These photos are stunning, Liz! Seriously in love with them! I totally feel you with the snow. This morning there was nothing on the ground and now I can’t even see out my window because the snow has climbed up the side… so crazy!

    • Thanks SO much Maya! I was really excited with how they turned out too 🙂 That is INSANE. Where I grew up in upstate NY, they already have like 20 inches! Crazy!

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