Quinoa And Broccoli Bowl + Green Goddess Dressing

Serves 4 | Prep Time: 20 minutes | Cook Time: 30 minutes

What do you do with too many herbs? Make green goddess dressing. It’s one of the most versatile, delicious and easy to make sauces. Use as a dip for raw veg, a spread for sandos or in a bowl here.

Ingredients

For the green goddess

3 (heaping) cups tender herbs (such as dill, parsley, cilantro, basil, mint, tarragon, and/or chives
½ avocado or 1/2 cup mayonnaise (or olive oil mayo)
½ cup plain whole-milk yogurt, sour cream, buttermilk, crème fraîche, or labne (Lebanese strained yogurt)
1 tablespoons (15g) extra-virgin olive oil
1 tablespoons drained capers (optional)
1 garlic clove
Kosher salt
1 lemon

For the salad

1 head of broccoli (sub: broccolini or Chinese broccoli), cut into bite-size florets Kosher salt
1 cup white, red, or black quinoa
1/2 head red cabbage, cut into 4ths (cut through the core so the leaves hold together)
1-2 tablespoons (15-30g) balsamic vinegar
1 bunch radishes
1 head fennel, quartered lengthwise
For serving: sliced avocado (from about 2), toasted nuts, hot sauce, broccoli sprouts (optional)

Chef Tips

really, use whatever herbs you have. It can be one or the many listed above). Same goes for the vegetables. Just go with color and variety. Use some of the dressing from the Italian Chopped Salad to drizzle over the vegetables at the end.

Preparation

Step 1

Preheat oven to 425F.

Combine 3 (heaping) cups tender herbs (such as dill, parsley, cilantro, basil, mint, tarragon, and/or chives), ½ avocado, ½ cup plain whole-milk yogurt (or sour cream, buttermilk, crème fraîche, or labne), extra-virgin olive oil, 1 Tbsp. drained capers (if using), 1 garlic clove, and a big pinch of kosher salt in a blender.

Step 2

Finely grate zest of 1 lemon into blender. Cut lemon in half and squeeze in juice through your hand or a fine-mesh sieve to catch the seeds. Blend on high until bright green, and speckled with small pieces of herbs. Taste dressing and season with freshly ground black pepper and more salt as needed.

Step 3

Line a baking tray with parchment. Season cabbage with salt and olive oil to coast and 1-2 tablespoons of balsamic vinegar. Place evenly on the baking tray. Rinse out bowl. Toss fennel and radish with salt and olive oil to coat. Place on baking tray. Roast in the oven until tender and golden brown about 15-20 minutes. Set aside to cool

Step 4

Bring a pot of salted water to a boil. Cook broccoli until al dente. About 1-2 minutes. Using a slotted spoon, transfer broccoli to a rimmed platter lined with a clean kitchen towel.

Step 5

Bring the water back to a boil and cook the quinoa like pasta. About 12 minutes; drain and add to a mixing bowl. Let cool .

Step 6

Toss quinoa and half the broccoli with a few tablespoons of green goddess. Season with salt and mix to coat. Spoon into bowls and top with all the roasted veggies. Serve alongside more avocado, nuts and hot sauce if using.