Green Goddess Quinoa {recipe} – Because We Have to

Green Goddess Quinoa
It’s practically a rule now that whatever food we make, we have to make some kind of “Green Goddess” version of it…

It all started, of course, with the (re-) discovery of Green Goddess dressing sometime very early last year.

As we got through Spring, we kept the essential Green Goddess ingredients in their whole form and wrapped goddess-like greens and herbs up into Summer Rolls. As we transitioned into Fall, we held onto our summer fling by making a seasonal variation, the Autumn Goddess Dressing. Finally, we made a Green Goddess Grilled Cheese, which, surprisingly, might have been the most popular Grilled Cheese sandwich of the 30 we made (we were expecting more attention for things like Fried Chicken and Waffles and Frito Pie).

Green Goddess Quinoa

It’s spring again, and here we are. This time, we’re making a Green Goddess Quinoa. Everything “green” that is normally minced in the dressing is left whole, as a component of the dish. What makes Green Goddess is the anchovy and garlic, which make their appearance as the Anchovy Vinaigrette (Green Goddess is, essentially, an anchovy vinaigrette with the addition of a lot of finely minced herbs and sometimes made creamy with mayonnaise).

Green Goddess dressing sometimes has raw eggs in it (either in the dressing or as part of the mayonnaise). We just added hard boiled eggs to this dish instead.

A big bowl is a great salad-like lunch. It can be a side dish at dinner, or with the addition of some cooked shredded chicken, a main dish by itself.

We would eat this every day.

Except that we’ve committed to ourselves (and to this blog) to do 30 Days of Quinoa this month, and we didn’t mean 30 days of the exact same thing.
Green Goddess Quinoa

Green Goddess Quinoa

The amounts in this recipe are not exact because a dish like this is meant to be made with handfuls of greens, drizzles of this, and pinches of that, all of which will be different from person to person. Adjust everything accordingly.

You can prepare all of the components ahead of time and toss together right before serving. If you think this is too much, only toss together what you will eat in one meal. Store the leftover components separately in the refrigerator, then toss together when you’re going to eat it.

makes enough for 1 or 2 or 3 or 4


2 cups cooked quinoa
wild arugula, a generous handful (you can substitute any green here, obvs)
1 avocado, peeled and cubed
1 Persian cucumber, diced
1 handful fresh Italian parsley leaves
some chopped chives
some chopped other whatever herbs you like (basil, dill, mint, tarragon)
edamame, cooked and shelled, about a handful
kale, sliced into slivers then dropped into boiling water for about 30 seconds and removed
2 hardboiled eggs, cubed
Anchovy Vinaigrette
salt and pepper to taste


Toss all of the ingredients except the Anchovy Vinaigrette, salt, and pepper into a bowl and combine.

Drizzle with about 1½ tablespoons of the Anchovy Vinaigrette and toss. (It doesn’t seem like a lot, but it has anchovies and garlic so it’s strong.)

Taste, add more vinaigrette if needed. Season with salt and pepper.

by Sarah J. Gim on May 1, 2012 · 2 comments

{ 2 comments… read them below or add one }

Alyssa @ Queen of Quinoa May 3, 2012 at 1:26 pm

I can’t wait to make this! It looks so healthy and fresh, perfect for spring. Thanks for sharing!


Jacqui May 7, 2012 at 11:40 am

I’m so excited to try this! I’m also happy that grilled cheese month is over -I’m lactose/wheat intolerant, so salad month suits me much better!


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