GARDEN GODDESS QUINOA
GF, DF optional
Quinoa loaded with fresh & grilled veggies & tossed in an herby green goddess dressing
Serves 4 meals or 6 sides
For the Dressing:
2tbsp plain Greek yogurt or sour cream or mayo
1/4c parsley, chopped
1/4c cilantro, chopped
Juice of 1 lemon
1 clove garlic, chopped
2tbsp herbs (basil and/or oregano and/or chives)
1-3/4c chicken broth
Zest of 1 lemon
1 zucchini, sliced horizontally into planks ½” thick
1 yellow squash, sliced horizontally into planks ½” thick
1c cherry tomatoes, halved
1c arugula, roughly chopped
Heat a medium-sized pot over med-high and drizzle with olive oil. Toast the quinoa for a few min until nutty-smelling then add in the broth and salt. Bring to a boil then reduce heat to low and cover. Cook 15min then take off of heat but leave covered without disturbing for 5min. Fluff and stir in lemon zest and salt n pep to taste.
Heat a grill over medium. Thread the cherry tomato halves onto a skewer or two. Drizzle the zucchini, yellow squash & tomatoes with oil and season with salt n pep. Grill until charred on both sides and transfer to a plate to cool.
Meanwhile, add all the dressing ingredients into a good processor and puree until smooth, with salt n pep. Toss into the quinoa. Roughly chop the squashes then toss into the quinoa along with the tomatoes and arugula. Serve cold or at room temp.
Don’t do it.