Erewhon Goddess Green Superfood Salad
ErewhonErewhon Goddess Green Superfood Salad
Ingredients
For the Quinoa and Chickpeas
- 1 cup organic quinoa, rinsed
- 2 cups water
- 1 can Jovial organic chickpeas, rinsed and drained
- 1 tablespoon organic extra virgin olive oil
- 1/4 teaspoon organic sea salt
- 1/8 teaspoon organic black pepper
For the Goddess Green Dressing
- 1/2 cup organic extra virgin olive oil
- 1/4 cup Bragg organic raw unfiltered apple cider vinegar
- 1 tablespoon organic Dijon mustard
- 1 tablespoon organic maple syrup
- 2 organic garlic, cloves, minced
- 1 teaspoon organic ginger, grated
- 1 organic lemon, juiced
- 2 tablespoons organic nutritional yeast
- 1 teaspoon Imlak'esh Organics organic spirulina powder
- 1/2 teaspoon organic sea salt
- 1/4 teaspoon organic black pepper
For the Salad Assembly
- 8 cups Erewhon organic spring salad mix
- 1 cup organic Persian cucumbers, diced
- 1 organic Hass avocado, diced
- 1/2 cup organic broccoli sprouts
- 2 tablespoons organic hemp seeds
- 2 tablespoons organic pumpkin seeds
Instructions
- 1
Cook the quinoa: Combine the rinsed organic quinoa and water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Fluff with a fork and set aside to cool slightly.
⏱️ 20 min
- 2
Prepare the chickpeas: In a small bowl, combine the rinsed and drained Jovial organic chickpeas with 1 tablespoon of organic extra virgin olive oil, 1/4 teaspoon organic sea salt, and 1/8 teaspoon organic black pepper. Toss to coat.
⏱️ 3 min
- 3
Make the Goddess Green Dressing: In a blender or food processor, combine 1/2 cup organic extra virgin olive oil, 1/4 cup Bragg organic raw unfiltered apple cider vinegar, 1 tablespoon organic Dijon mustard, 1 tablespoon organic maple syrup, 2 minced organic garlic cloves, 1 teaspoon grated organic ginger, the juice of 1 organic lemon, 2 tablespoons organic nutritional yeast, 1 teaspoon Imlak'esh Organics organic spirulina powder, 1/2 teaspoon organic sea salt, and 1/4 teaspoon organic black pepper. Blend until completely smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 7 min
- 4
Assemble the salad: In a large serving bowl, combine the Erewhon organic spring salad mix, cooled organic quinoa, seasoned Jovial organic chickpeas, diced organic Persian cucumbers, diced organic Hass avocado, and organic broccoli sprouts.
⏱️ 5 min
- 5
Dress and serve: Pour the Goddess Green Dressing over the salad. Toss gently to ensure all ingredients are evenly coated. Garnish with organic hemp seeds and organic pumpkin seeds before serving. This vibrant, nutrient-dense salad is packed with superfoods and healthy fats, perfect for a revitalizing meal.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
ErewhonErewhon Goddess Green Superfood Salad
For the Quinoa and Chickpeas
- 1 cup organic quinoa, rinsed
- 2 cups water
- 1 can Jovial organic chickpeas, rinsed and drained
- 1 tablespoon organic extra virgin olive oil
- 1/4 teaspoon organic sea salt
- 1/8 teaspoon organic black pepper
For the Goddess Green Dressing
- 1/2 cup organic extra virgin olive oil
- 1/4 cup Bragg organic raw unfiltered apple cider vinegar
- 1 tablespoon organic Dijon mustard
- 1 tablespoon organic maple syrup
- 2 organic garlic, cloves, minced
- 1 teaspoon organic ginger, grated
- 1 organic lemon, juiced
- 2 tablespoons organic nutritional yeast
- 1 teaspoon Imlak'esh Organics organic spirulina powder
- 1/2 teaspoon organic sea salt
- 1/4 teaspoon organic black pepper
For the Salad Assembly
- 8 cups Erewhon organic spring salad mix
- 1 cup organic Persian cucumbers, diced
- 1 organic Hass avocado, diced
- 1/2 cup organic broccoli sprouts
- 2 tablespoons organic hemp seeds
- 2 tablespoons organic pumpkin seeds
Instructions
- 1
Cook the quinoa: Combine the rinsed organic quinoa and water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Fluff with a fork and set aside to cool slightly.
⏱️ 20 min - 2
Prepare the chickpeas: In a small bowl, combine the rinsed and drained Jovial organic chickpeas with 1 tablespoon of organic extra virgin olive oil, 1/4 teaspoon organic sea salt, and 1/8 teaspoon organic black pepper. Toss to coat.
⏱️ 3 min - 3
Make the Goddess Green Dressing: In a blender or food processor, combine 1/2 cup organic extra virgin olive oil, 1/4 cup Bragg organic raw unfiltered apple cider vinegar, 1 tablespoon organic Dijon mustard, 1 tablespoon organic maple syrup, 2 minced organic garlic cloves, 1 teaspoon grated organic ginger, the juice of 1 organic lemon, 2 tablespoons organic nutritional yeast, 1 teaspoon Imlak'esh Organics organic spirulina powder, 1/2 teaspoon organic sea salt, and 1/4 teaspoon organic black pepper. Blend until completely smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 7 min - 4
Assemble the salad: In a large serving bowl, combine the Erewhon organic spring salad mix, cooled organic quinoa, seasoned Jovial organic chickpeas, diced organic Persian cucumbers, diced organic Hass avocado, and organic broccoli sprouts.
⏱️ 5 min - 5
Dress and serve: Pour the Goddess Green Dressing over the salad. Toss gently to ensure all ingredients are evenly coated. Garnish with organic hemp seeds and organic pumpkin seeds before serving. This vibrant, nutrient-dense salad is packed with superfoods and healthy fats, perfect for a revitalizing meal.
⏱️ 5 min