Friday, September 28, 2012

Quinoa Veggie Bowl with Avocado Green Goddess Dressing

This is an awesome dressing recipe that uses fresh, healthy, flavourful ingredients. It almost tastes like a tangy ranch dressing and it would be perfect to dip veggies in, or over a green salad. I used it as a sauce over a main dish I quickly whipped up for supper one night that had quinoa, steamed vegetables, and tofu, and it gave so much flavour to the dish. I will be making this dressing again and again!

Avocado Green Goddess Dressing Ingredients:

2 ripe avocados
3 cloves garlic, minced
2 and 1/2 Tbsp. apple cider vinegar
Fresh lemon juice from 1 medium lemon
1 cup water
1 and 1/2 Tbsp. nutritional yeast
1/2 Tbsp. dried parsley
1 tsp. ground coriander seed
1/2 tsp. sea salt
1/2 tsp. black pepper


Cut the avocados, remove the pit, and scoop out the flesh. Combine all the ingredients in a blender or food processor until smooth. Adjust the seasonings to your taste, adding more if needed. Pour into an airtight container or jar and store in the refrigerator for up to 10 days.

Quinoa Bowl

For the quinoa bowl pictured I cooked up a large batch of quinoa, steamed some baby carrots and spinach, and pressed the water out of a block of medium firm tofu and cut it into small cubes. I combined these ingredients in a bowl and and poured the avocado green goddess dressing generously over top. It was a super fast and delicious meal that came together in less than 30 minutes, plus I had lots leftover for lunch the next day. I didn't measure amounts but you can just make what you need for however many people you are planning to serve. It was delicious served hot or cold.

*Recipe by Brooke McMillan

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