Quinoa Salad with Vegan Green Goddess Dressing

Menu PartSalad

Aaron Guerra
Clark College
Worcester, Mass.

As summer turns to fall, bushels of apples in many varieties come onto the market. This vegan salad takes full advantage of the bounty. It has a base of quinoa—a complete protein and superfood grain rich in B vitamins, vitamin E, magnesium and potassium—and is topped with chopped apples and candied walnuts. An avocado green goddess dressing adds contrasting color and creamy texture.


Green Goddess Dressing
1 clove garlic
2 tbsp. fresh tarragon
1/4 cup fresh chives
2 tbsp. extra virgin olive oil
2 tbsp. fresh lemon juice
1 tbsp. apple cider vinegar
1/4 cup egg-free mayonnaise
2 tbsp. water
2 to 3 small avocados, mashed
1/4 tsp. fine grain sea salt, or to taste
Fresh ground black pepper, to taste

2 cups quinoa, rinsed and drained
1 tsp. sea salt

2 apples, peeled, cored and cut into bite-size pieces
1/4 cup dried cranberries
1/4 cup roughly chopped candied walnuts
Chopped fresh tarragon, for garnish


1. For dressing: In food processor, mince garlic. Add tarragon and chives and process until minced. Slowly add olive oil, lemon juice, vinegar, mayonnaise, water, avocado flesh, salt and pepper. Process until dressing is completely smooth and creamy. Adjust seasonings to taste. Dressing can be used immediately or stored in refrigerator in sealed container for 3 to 4 days.
2. For quinoa: Cook quinoa until al dente. Let cool completely before assembling salad.
3. To serve, toss quinoa with desired amount of dressing and garnish with dried cranberries, apples, walnuts and tarragon. Serve in a bowl or use as filling for lettuce wraps.  

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