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quinoa salad

Easy Green Goddess Quinoa Crunch Salad

This vibrant quinoa crunch salad is packed with raw veggies and tossed in a zesty, herb-loaded Greek yogurt dressing. It’s crunchy, fresh, and perfect as a light lunch or hearty side dish.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Gluten-Free
Ingredients Method Video Notes

Ingredients
  

For the Quinoa Crunch Salad:
  • 2 cups cooked quinoa (about ¾ cup dry)
  • 2 cups green cabbage, finely chopped
  • 2 cups raw broccoli, finely chopped
  • 1 cup sugar snap peas, finely chopped
  • 1/2 cucumber, diced
For the Green Goddess Dressing:
  • 6 tbsp fresh dill
  • 1 clove garlic
  • 1 green onion, roughly chopped
  • 1 handful fresh mint leaves
  • 1 cup fresh parsley, packed
  • 1/2 cup fresh cilantro
  • 1 lemon, juiced
  • 1/2 cup plain Greek yogurt
  • 1/4 cup olive oil
  • 1 tbsp The Spice Girl Kitchen French Seasoning
  • Salt and black pepper, to taste

Method
 

For the Quinoa Crunch Salad:
  1. Cook the quinoa according to package directions. Let cool while you prep the rest of the ingredients.
  2. Prep the remaining salad ingredients. Combine all salad ingredients in a large bowl. Set aside.
For the Green Goddess Dressing:
  1. In a food processor, combine dill, garlic, green onion, mint, parsley, cilantro, lemon juice, Greek yogurt, olive oil, and French Seasoning.
  2. Blend until smooth and creamy. Taste and season with salt and pepper.
Assemble the Salad:
  1. Pour the herb dressing over the salad and toss until everything is well coated. Serve chilled or at room temperature.

Video

Notes

Tips

  • For extra protein, top with grilled chicken or chickpeas.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • This salad tastes even better after the flavors meld for a few hours.