Green Goddess Quinoa Salad

I made this salad for lunch one day, and I love how adaptable it is. There is an anchovy and garlic dressing, and the addition of minced herbs in the salad basically make this a green goddess salad, albeit in components rather than just with a green goddess dressing. There’s no dairy in this version, and I used hard-boiled eggs as a component of the salad. I also used red quinoa because I had a lot of it on hand, along with baby spinach (though arugula would have been fantastic), edamame, cucumber, and avocado. The quantities below serve one adult and one child for about two meals.

For the salad
2 cups cooked quinoa
1 generous handful arugula or spinach or kale (or your favorite green)
1 avocado, peeled and cubed
1 cucumber, diced
1 handful parsley leaves
chopped chives
chopped herbs of your preference (basil, mint, dill, tarragon, etc.)
1 handful cooked and shelled edamame
hard-boiled eggs
salt and pepper, to taste

Toss all of the ingredients into a bowl and combine. (Obviously, I prefer only adding whatever avocado I’m eating that day to my serving, so it doesn’t brown.) Drizzle with dressing (see below; start with only a little bit, as it is pretty strong).

For the dressing
1 or 2 large cloves garlic, chopped (I’d use less, it’s pretty strong)
½ small shallot, chopped
2 anchovy fillets (I used anchovy paste)
salt and pepper, to taste
1 handful of parsley leaves
juice from ½ lemon (about 2 Tbsp.)
2-4 Tbsp. warm water
1 pinch of sugar
½ cup olive oil

Place all the ingredients in a food processor on medium speed until combined. Keep in a jar with tightly fitting lid in refrigerator for a few days.