Green Goddess Bowl with Walnuts
Green Goddess Bowl with Walnuts
Ingredients
For the Green Goddess Dressing
- 1 cup plain Greek yogurt, full-fat or low-fat
- 1/2 cup fresh parsley, packed, roughly chopped
- 1/4 cup fresh chives, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons lemon juice, freshly squeezed
- 1 garlic, clove, minced
- 1/4 cup olive oil, extra virgin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Bowl
- 1 cup quinoa, uncooked, rinsed
- 2 cups water
- 1 can chickpeas, 15 ounce, rinsed and drained
- 1 tablespoon olive oil, for roasting chickpeas
- 1/4 teaspoon salt, for chickpeas
- 1/8 teaspoon black pepper, for chickpeas
- 6 cups mixed greens, such as spinach, kale, or spring mix
- 1 cucumber, medium, sliced or diced
- 1 1/2 cups cherry tomatoes, halved
- 2 avocado, ripe, diced
For the Topping
- 1/2 cup walnuts, chopped, lightly toasted
- 1/4 cup feta cheese, crumbled (optional)
Instructions
- 1
Prepare the Green Goddess Dressing: Combine Greek yogurt, parsley, chives, dill, basil, lemon juice, minced garlic, olive oil, salt, and black pepper in a blender or food processor. Blend until smooth and creamy. Taste and adjust seasonings as needed. Set aside.
⏱️ 5 min
- 2
Cook the quinoa: In a medium saucepan, combine rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 20 min
- 3
Roast the chickpeas: Preheat oven to 400°F. Line a baking sheet with parchment paper. Toss the drained chickpeas with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread in a single layer on the prepared baking sheet. Roast for 15-20 minutes, or until lightly golden and slightly crispy. Let cool slightly.
⏱️ 20 min•🌡️ 400
- 4
Assemble the bowls: Divide the cooked quinoa among 4 serving bowls. Top each with a generous portion of mixed greens, sliced cucumber, halved cherry tomatoes, diced avocado, and roasted chickpeas.
⏱️ 5 min
- 5
Finish and serve: Drizzle each bowl generously with the prepared Green Goddess Dressing. Sprinkle with toasted walnuts and crumbled feta cheese, if using. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Green Goddess Bowl with Walnuts
Ingredients
For the Green Goddess Dressing
- 1 cup plain Greek yogurt, full-fat or low-fat
- 1/2 cup fresh parsley, packed, roughly chopped
- 1/4 cup fresh chives, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons lemon juice, freshly squeezed
- 1 garlic, clove, minced
- 1/4 cup olive oil, extra virgin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Bowl
- 1 cup quinoa, uncooked, rinsed
- 2 cups water
- 1 can chickpeas, 15 ounce, rinsed and drained
- 1 tablespoon olive oil, for roasting chickpeas
- 1/4 teaspoon salt, for chickpeas
- 1/8 teaspoon black pepper, for chickpeas
- 6 cups mixed greens, such as spinach, kale, or spring mix
- 1 cucumber, medium, sliced or diced
- 1 1/2 cups cherry tomatoes, halved
- 2 avocado, ripe, diced
For the Topping
- 1/2 cup walnuts, chopped, lightly toasted
- 1/4 cup feta cheese, crumbled (optional)
Instructions
- 1
Prepare the Green Goddess Dressing: Combine Greek yogurt, parsley, chives, dill, basil, lemon juice, minced garlic, olive oil, salt, and black pepper in a blender or food processor. Blend until smooth and creamy. Taste and adjust seasonings as needed. Set aside.
⏱️ 5 min - 2
Cook the quinoa: In a medium saucepan, combine rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 20 min - 3
Roast the chickpeas: Preheat oven to 400°F. Line a baking sheet with parchment paper. Toss the drained chickpeas with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread in a single layer on the prepared baking sheet. Roast for 15-20 minutes, or until lightly golden and slightly crispy. Let cool slightly.
⏱️ 20 min•🌡️ 400 - 4
Assemble the bowls: Divide the cooked quinoa among 4 serving bowls. Top each with a generous portion of mixed greens, sliced cucumber, halved cherry tomatoes, diced avocado, and roasted chickpeas.
⏱️ 5 min - 5
Finish and serve: Drizzle each bowl generously with the prepared Green Goddess Dressing. Sprinkle with toasted walnuts and crumbled feta cheese, if using. Serve immediately.
⏱️ 2 min