Green Goddess Quinoa Salad
This super creamy dressing made from avocado and Greek yogurt is so good you won’t even care that it’s also healthy. This recipe comes from Karen J. Covey, a chef, recipe developer, and author of The Coastal Table: Recipes Inspired by the Farmlands and Seaside of Southern New England.
1/2 cup quinoa, rinsed
1 cup water
2 avocados, divided
2 scallions, white and light green parts, chopped
2 tablespoons chopped fresh flat-leaf Italian parsley
1/4 cup plain Greek yogurt
2-4 tablespoons white wine vinegar
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 bunch kale* (6-8 stalks), stemmed, washed, and chopped
2 tablespoons extra-virgin olive oil
Feta cheese, for serving
1. In a medium saucepan, bring quinoa and water to a boil. Reduce heat to low and partially cover for a few minutes until water settles down (so it doesn’t overflow). Once it settles, cover completely and simmer for 10-15 minutes until grains are translucent and germ ring is visible. Drain and set aside.
2. Cut avocados in half and remove and discard pits. Scoop out flesh. Add 2 halves (slice other 2 halves for serving) to food processor along with scallions, parsley, yogurt, and 2 tablespoons vinegar, and season with salt and pepper. Process until smooth. Taste and adjust as desired, adding more vinegar if necessary.
3. In a large bowl, add kale, olive oil, and a pinch of salt. Using your hands, massage olive oil into kale, until kale is softened. Toss with a bit of green goddess dressing. Transfer to a serving bowl and top with reserved avocado slices, quinoa, feta cheese, and an additional dollop of dressing (or to taste). Season with salt and pepper and serve.
* Note: Best kale for using raw in salads: All types of kale will work, but favorites include the curly kale (the most common variety) or the dark bumpy Italian kale, also called dinosaur kale. Massaging kale isn’t foolproof. Some kale is so tough it won’t easily soften. If you buy kale that is too tough to massage, try another variety or buy from a different source.