One of my favorite stories from college is the evening that my dear friend, Randi, picked up Mr. McCormick and I from a night out on the town.
She's awesome like that, a friend you can call on for anything at any time. You should know her. She's great.
Anywho, picking up friends in college is a common occurence, so Mr. McC's response was pretty funny. He was so grateful that he exclaimed, "Randi, thank you! You are a goddess!"
It's not everyday that someone puts you on the same plane as Athena or Zeus. We had a lot of giggles over it that night. I've reminded her many times since that she is indeed, a goddess to us.
Green Goddess Quinoa Salad Bowl
Classic green goddess dressings are pretty heavy stuff, full of mayo, sour cream or whipping cream. That's why they are soooo good.
This lightened up version in a salad bowl came from The Kitchn.
For the dressing:
2 scallions, minced (white and light green parts only)
1 large ripe avocado, flesh only
3 tablespoons fresh lemon juice
1 to 2 tablespoons apple cider vinegar
2 to 4 tablespoon water
1/4 cup extra virgin olive oil
1 cup fresh basil, chopped
1/3 cup fresh parsley, chopped
Kosher salt to taste
For the salad:
1 cup quinoa
3 cups mixed greens (spinach, arugula, chard)
1 cup cooked edamame
1/2 cup walnuts, chopped
4 radishes, thinly sliced*
1/2 teaspoon crushed red pepper flakes
Salt and pepper to taste
*I skipped the radishes this time, but imagine they would be a great addition!
Prepare the dressing by combining all of the ingredients to a food processor and processing until smooth. Add a little more water or oil to thin if necessary. Taste test and set aside.
(I really need to get some smaller mason jars.)
Rinse the quinoa in a strainer under cool running water (this is my least favorite part about quinoa), then combine it in a saucepan with two cups of water. Bring to a boil. Cover and reduce heat to low. Cook until quinoa has absorbed the liquid and can easily be fluffed with a fork, about 12 to 15 minutes.
While the quinoa is still warm, toss it with the mixed greens so the leaves wilt down a bit.
Stir in the edamame, walnuts, radishes, crushed red pepper flakes, salt and pepper. Slowly drizzle in the dressing. Serve warm or at room temperature.
If you end up with more dressing than you need for the salad, you can store it in an air-tight container in the fridge for 3 days.
My quinoa salad was a warm, messy, delicious bowl of green things.
This dressing is terrific. It's like a light and refreshing guacamole pesto until you add a bit more water to make it thin and drizzly. The lemon brightens the whole thing up tremendously and keeps the dressing fresh and happily green.
For the salad, I doubled the red pepper flakes for some more spice and added a few ounces of chopped grilled chicken because I had it on hand.
And don't worry about what to do with the leftover dressing. I mixed it with quinoa and nuts for lunch the next day. So very good.