30-Minute Chopped Green Goddess Quinoa Salad
Aug 12, 2026 by Hannah Sunderani
Say hello to this 30-minute green goddess quinoa salad. This quinoa salad is loaded with greens: cucumber, sugar snap peas, traditional peas and lots of fresh herbs like cilantro, mint, parsley. Accompanied with creamy avocado and crunchy roasted cashews. Then drizzled with a herby and aromatic green goddess dressing with tahini, lemon, cilantro, parsley and chives!
It’s safe to say that this chopped salad is fully loaded! This green goddess quinoa salad boasts 8 plant points — putting you nearly 30% of the way to your 30-a-week goal in just one meal! It’s a nourishing green goddess salad that’s fresh and plant-forward, yet substantial enough to be a stand alone main.
So, let me tell you exactly how to make this recipe so that you can enjoy it pronto!
Why You’ll Love My Recipe
Most green goddess salads use a variety of chopped vegetables, but I’ve added fluffy quinoa to offset the crunch with some chewy texture, and to turn this salad into a main meal that will keep you full and satiated; without needing to add meat – and keeping this recipe vegan and gluten-free.
In addition, this green goddess bowl is loaded with fresh herbs – both in the bowl itself and in the Green Goddess Dressing, making it feel so fresh and aromatic. Most recipes online lean on spinach, but mine uses a variety of fresh herbs like cilantro, mint, dill, parsley and chives to really up the ante for a mean and green “green goddess bowl,” full of herby flavour. So that you can reap all the benefits of these aromatic leaves!
Hannah xx
Ingredient Notes:
The ingredients for this recipe is simple and straight forward, using fresh real-food ingredients and aromatic herbs that you can find at the grocery store, or even in your garden! You will need:
- Quinoa: In addition to adding nice chewy texture to offset the crunch, the quinoa really helps you feel sustained and satiated while keeping the recipe vegan and gluten-free.
- Frozen Peas: Frozen peas, thawed, adds a pop of sweet crunch to this bowl that is so delicious! It’s a great ingredient because most people already have it in their freezer. I also recipe tested with frozen edamame and it’s delicious!
- Sugar Snap Peas: Adds beautiful crunch and a pop of sweetness. It’s one of my personal favourite veggies to add to grain bowls, like this one – I probably eat them on a weekly basis! Plus my kids love them too.
- Radish: A crunchy veg that adds a cute pop of pink and peppery flavour. If you want to keep everything green you could swap the radish for a handful of arugula. I recipe tested and it was really nice!
- Cashews: roasted and chopped, cashews add beautiful creaminess and crunch to this recipe and also helps the grain bowl to keep you satiated without the addition of meat.
- Fresh herbs: I’ve used a combination of fresh mint, parsley and coriander in the bowl. Plus my green goddess dressing is loaded with fresh herbs: parsley, cilantro, dill and chives. I’ve really leaned into the green goddess theme with refreshing and aromatic herbs! Making this a great recipe to prepare in the summer months when fresh herbs are abundant. The recipe can also be modified to use whatever herbs you have on hand – I recipe tested this with fresh basil and it was a lovely addition. In the winter months you could swap the herbs with a handful of spinach – it will keep dish mean and green, with more subtle flavour.
How to make this Green Goddess Quinoa Salad
Making this recipe is simple and straight forward. You don’t need to be a master chef to do it! It’s also a great recipe to meal prep and enjoy throughout the week as it holds its texture well, which means that it makes great leftovers. Here’s exactly what you’ll do:
So there we have it! A deliciously wholesome, crunchy and nourishing green goddess quinoa salad that you can enjoy as a main dish! It’s bright and fresh using an abundance of fresh herbs in the grain bowl itself, as well as in the green goddess dressing. I think you’re going to love it as much as I do!
If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
30-Minute Chopped Green Goddess Quinoa Salad
Ingredients
Ingredients:
- 2/3 cup uncooked quinoa (2 cups cooked)
- 1 small English cucumber , cut into cubes
- 1 cup frozen peas , or edamame, thawed
- 1 cup sugar snap peas , chopped
- 1/3 cup roasted cashews , chopped
- 1/4 cup radishes , finely sliced
- 1 avocado , thinly sliced
- 2 tbsp mint leaves , chopped
- 2 tbsp parsley , chopped
- 2 tbsp cilantro , chopped
- ⅓ cup vegan feta (optional)
Green Goddess Dressing:
- 3/4 cup packed parsley
- 3/4 cup cilantro
- 1/4 cup dill , tighly packed
- 1 tbsp chives , finely chopped
- 1 clove garlic , finely chopped
- 1/4 cup tahini
- Juice and zest of 1 lemon
- generous pinch salt + pepper
Instructions
METHOD
- Add the quinoa and 1 ⅓ cups of water to a small pan and bring to the boil. Turn the heat to low and cover with a lid. Simmer until all of the water has been absorbed and the quinoa is fluffy and pleasantly chewy, 15 minutes. Remove the lid and transfer to a shallow bowl to cool fully.
- Prepare the Green Goddess Dressing: In a small blender or food processor add the parsley, cilantro, dill, chives, garlic, tahini, lemon juice and zest, and a generous pinch of salt and pepper. Blitz until smooth.
- In a large mixing bowl add the cucumbers, peas, sugar snap peas, radishes, avocado, roasted cashews, mint, parsley and cilantro. Toss in the cooled quinoa.
- Drizzle with the Green Goddess Dressing and toss to combine. Sprinkle with vegan feta (optional) and serve!
LEAVE A COMMENT
AND RATE THIS RECIPE!
We love hearing from you! If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Thank you!