Description
Experience a vibrant explosion of flavors with this Healthy Green Goddess Veggie Bowl, featuring a creamy herb dressing that transforms fresh vegetables into a delightful meal. Perfect for a nutritious lunch or light dinner, this bowl is packed with textures and fresh ingredients that will leave you feeling energized.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- Salt
- Broccoli florets
- Snap peas
- Fresh baby spinach
- Cucumber
- Chickpeas
- Avocado
- Toasted pumpkin seeds or sunflower seeds (optional)
- Fresh flat-leaf parsley
- Chives
- Tarragon
- Dill
- 1 shallot
- 1 garlic clove
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- Fresh lemon juice
- 1 tablespoon Dijon mustard
- Freshly ground black pepper
Instructions
- Prepare the Green Goddess Dressing: First, roughly chop all your fresh herbs (parsley, chives, tarragon, dill). Mince the shallot and garlic clove.
- In a food processor or a high-speed blender, combine the chopped herbs, minced shallot, minced garlic, plain Greek yogurt, mayonnaise, fresh lemon juice, Dijon mustard, and a generous pinch of salt and pepper.
- Process until completely smooth and creamy. You might need to scrape down the sides a few times. If the dressing is too thick for your liking, add a tablespoon or two of cold water until it reaches your desired consistency. Taste and adjust seasonings as needed. Set aside in the refrigerator to allow the flavors to deepen.
- Cook the Quinoa: Rinse 1 cup of quinoa thoroughly under cold water using a fine-mesh sieve. This helps remove saponins that can cause a bitter taste.
- Combine the rinsed quinoa with 2 cups of water (or vegetable broth for more flavor) and a pinch of salt in a small saucepan.
- Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid has been absorbed and the quinoa is fluffy. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
- Prepare the Veggies: Bring a small pot of salted water to a boil.
- Add the broccoli florets and snap peas. Blanch for 2-3 minutes, just until bright green and slightly tender-crisp. Immediately transfer them to an ice bath (a bowl of ice water) to stop the cooking process and preserve their vibrant color. Once cooled, drain well.
- Rinse and drain your canned chickpeas thoroughly.
- Wash your baby spinach. Slice your cucumber into thin half-moons or ribbons. Halve and pit your avocado, then slice or dice it just before assembly to prevent browning.
- Assemble Your Bowls: Divide the cooked quinoa evenly among your serving bowls.
- Artfully arrange the blanched broccoli and snap peas, fresh baby spinach, sliced cucumber, chickpeas, and avocado slices over the quinoa in each bowl.
- Drizzle generously with the creamy Green Goddess dressing.
- Optionally, garnish with a sprinkle of toasted seeds or extra fresh herbs. Serve immediately and enjoy the fresh, vibrant flavors!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Lunch/Dinner
- Method: Blanching, Cooking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 20 mg
Keywords: This dish is fantastic for meal prepping! You can make the Green Goddess dressing up to 3-4 days in advance and store it in an airtight container in the fridge. Cook your quinoa and blanch your veggies ahead of time as well. Store all components separately. When it’s time to eat, simply assemble your bowl. I recommend slicing the avocado fresh right before serving to keep it from browning.