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A superfoods quinoa salad with avocado and toasted cashews. Add a vegan Green Goddess dressing and some quick meals, and you’ve got one plant-based meal. #quinoasalad #plantbased #vegansalad #vegetariansalad #glutenfreesalad #vegandressing #greengoddessdressing #quickpickles #easyvegandinner #easyvegansalad #AscensionKitchen

Quinoa Salad with Avocado and Quick Pickles

Naturopath Lauren Glucina
A superfoods quinoa salad with avocado and toasted cashews. Take it next level by adding a creamy Green Goddess dressing, then whip up some quick pickles and you’ll have yourself a perfectly flavour-balanced meal. Serves 3 (two mains with some leftovers).
5 from 1 vote
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Prep Time 25 minutes
Cook Time 15 minutes
Pickling time 1 hour
Total Time 40 minutes
Course Main, Salad with dressing
Cuisine Gluten free, Vegan, Vegetarian
Servings 3
Calories 738 kcal

Ingredients
  

Quinoa Salad:

  • ½ cup quinoa
  • 1 cup or more water/vegetable stock

  • 4 cups mixed greens and herbs mizuna, rocket, mint, dandelion greens
  • 1 avocado thick sliced
  • 1 large carrot peeled and cut into matchsticks
  • ¾ cup cherry tomatoes
  • 1 spring onion sliced
  • ½ cup cashews
  • 2 teaspoons olive oil

Quick Pickles:

  • ½ cup savoy cabbage shredded
  • 1 small red onion sliced on a mandolin
  • 2 tablespoons umeboshi vinegar
  • 2 tablespoons brown rice vinegar

Green Goddess Dressing:

  • 2 heaped tablespoons raw cashews
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 2 pinches coarse sea salt
  • Juice of half a lemon
  • 1 handful coriander leaves
  • 1 clove garlic peeled

Instructions
 

Quick Pickles:

  • Start with the pickles as these take an hour to prep. Finely slice the red onion and cabbage on a mandolin, place on a plate, pour over the two vinegars, then cover with a flat plate and place a heavy weight (such as a mortar and pestle) over the top. Leave to pickle for one hour while you prep the rest of the meal, then drain off the liquid ready for use.

Green Goddess Dressing:

  • Combine all ingredients in a blender and whiz till smooth, set aside.

Quinoa Salad:

  • Pre-heat your oven to 180˚C (356˚F). Scatter cashews over a baking tray and bake till golden – don’t burn them! Next, halve the cherry tomatoes, place on a baking tray and drizzle with olive oil – cook till soft.
  • Wash all your greens and spin them completely dry in a salad spinner.
  • Rinse quinoa well, then add to a pot of boiling water/vegetable stock, cover and reduce to a simmer. Cook till the spirals have released, about 10-15 minutes. Drain well, and add to a large mixing bowl.
  • Add the dry greens and massage gently through the quinoa to combine. Add the cooked tomatoes, toasted cashews, avocado, carrot, spring onion and your quick pickles.
  • Add your dressing and gently fold through all the ingredients. Enjoy!

Nutrition

Calories: 738kcalCarbohydrates: 40gProtein: 8.5gFat: 24gSaturated Fat: 3.5gFiber: 11gSugar: 9gIron: 4mg
Keyword Green Goddess, Quick Pickles, Quinoa Salad with Avocado
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