Vegan Green Goddess Quinoa Salad Recipe


Vegan Green Goddess Quinoa Salad Recipe

Looking for the perfect spring salad? Our Vegan Green Goddess Quinoa Salad Recipe celebrates all things green.

Vegan Green Goddess Quinoa Salad Recipe

Serves 4


2 baby cos lettuces, halved

Extra-virgin olive oil, to brush, plus extra to serve

2 bunches asparagus, trimmed and blanched

1 cup cooked black quinoa

1 bunch radishes

Micro lemon balm, to serve

Green Goddess Dressing

1 small avocado, pitted

150g silken tofu, chopped

1 cup mint leaves

1 tbsp capers

2 tbsp apple cider vinegar

1 garlic clove

1 tbsp extra-virgin olive oil


To make the green goddess dressing, place the avocado, tofu, mint, capers, apple cider vinegar, garlic, oil and 2 tablespoons of water in a small food processor or blender, and blend until smooth. Season well with salt and pepper and set aside.

Preheat a chargrill pan over high heat. Brush the cut side of the lettuce with a little olive oil and chargrill for 2 minutes, or until lightly charred. Place on a platter and set aside. Brush the asparagus with oil and, working in two batches, chargrill for 3 minutes.

Divide the green goddess dressing between four plates, then top with the cos lettuce, asparagus and radishes. Scatter with the cooked black quinoa and serve drizzled with extra oil and topped with micro lemon balm.


The dressing will keep refrigerated for up to 5 days.


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