©2019 by A Zenful Appetite. Proudly created with Wix.com


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

½ avocado

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)

1tsp dijon

2tsp honey


Olive oil

1c quinoa

1-3/4c chicken broth

Dash salt

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.