Quinoa Salad with Green Goddess Dressing (Serves 2)

Source: Cleanse Recipes by Deva Kaur Khalsa

  • 1 cup dry quinoa (rinsed well before cooking)

  • 2 cups water

  • 1/2 cucumber peeled, diced

  • 1/4 cup red onion, diced

  • 1 scallion, finely chopped

  • 1 medium carrot, grated

  • 1 1/2 cups broccoli crowns

Rinse the quinoa well and drain out the water. In a medium saucepan add the quinoa and 2 cups of water, bring to a boil. Cover the pan, turn down the heat, and slow simmer for 20 minutes (all of the water should be absorbed). When finished, put quinoa in a shallow bowl then place the bowl in the refrigerator. While the quinoa is cooking, prepare the vegetables. Chop and combine the vegetables, except for the broccoli. Lightly steam or blanch the broccoli until tender, but still crisp. Place cooked broccoli in refrigerator to cool and prepare the dressing (see below).


Green Goddess Dressing

  • 1 clove garlic

  • Juice of one lemon (about 1/4 cup)

  • 1/2 cup cilantro, not chopped

  • 1 cup parsley, not chopped

  • 4 TBL Bragg Liquid Aminos (or soy sauce, light)

  • 1/2 tsp vinegar (your favorite kind)

  • 1/2 cup olive oil

  • Optional: add black pepper or cayenne for some heat

Blend all ingredients until smooth, chill the dressing.


When everything has chilled, combine all of the vegetables with the Green Goddess Dressing, stir well to coat the vegetables. Then fold-in the the quinoa with the seasoned vegetables. Serve cold.

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