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Green Goddess Quinoa Salad

Quinoa, edamame, cucumber and greens tossed with avocado herb sauce until every forkful earns its name.

Prep20 mins
Cook10 mins
Serves4
DifficultyEasy
Start cooking ↓
Naturally tossed quinoa salad with rough green vegetables and avocado sauce
TooGut pickFlexible, practical, genuinely delicious.

Dress quinoa while it is barely warm so it absorbs flavour. Keep the vegetables rough and add the avocado sauce in broken spoonfuls, not one perfect drizzle.

Why it worksWhole-food ingredientsFlexible swapsClear steps
What you’ll need

Ingredients

Serves4

Salad

  • 250 gquinoa, rinsed
  • 300 gshelled edamame
  • 1 cucumber, roughly chopped
  • 300 gbroccoli florets, blanched
  • 150 gbaby spinach, torn
  • 60 gpumpkin seeds
  • 250 mlavocado green goddess sauce
One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Cook the quinoa

Simmer quinoa in 500 ml water for 14 minutes. Rest covered for 5 minutes, then spread out to cool.

Keep the greens distinct

Blanch broccoli and edamame for 2 minutes, then cool quickly under running water.

Toss while barely warm

Toss quinoa with half the sauce, broccoli, edamame, cucumber and spinach.

Finish in broken spoonfuls

Add remaining sauce in rough dollops and scatter pumpkin seeds just before serving.

Per serve, estimate · Metric

Nutrition snapshot

Energy2,000 kJ

Protein21 g

Carbohydrate58 g

Fibre13 g

Fat21 g

Approximate only. Values change with brands, portions and selected swaps.
Set yourself up

Equipment

  • ✓ Medium saucepan
  • ✓ Large mixing bowl
  • ✓ Fine sieve
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