Makes about 2 large bowls
3 cups of cooked and cooled quinoa (I used this quinoa rice blend. I like cooking an extra large batch and putting in the fridge for salads for the week)
1 handful of sliced cherry tomatoes
1 chopped yellow pepper
2 chopped carrots
1 handful of chopped fresh red cabbage
2 handfuls of thawed frozen edamame
1 pinch of chopped fresh dill
1 small handful of sunflower seeds
For the green goddess dressing:
(note: need blender or food processor)
Small handful of fresh chopped dill
Small handful of fresh chopped parsley
1 clove of garlic, minced
1 tbsp of diced red onion or chives
1/2 cup of unsweetened almond milk (more if needed)
1 tbsp of vegan sour cream (only if you can find it)
1 tbsp of dijon mustard
squeeze of half a lemon
s&p to taste
Cook quinoa first following box instructions and set aside or pop in the fridge in a bowl to cool. Add all dressing ingredients to a blender or food processor and blend until smooth adding more milk if needed, and salt & pepper to taste.
Add remaining ingredients to the cooled quinoa, drizzling the dressing as you please and mixing until fully covered. If you run the frozen edamame under hot water before mixing in it should thaw pretty quickly. I like to add additional dill and sunflower seeds as a garnish.
Save any extra dressing but know because of the avocado it will probably only keep for a day or so.