Green Goddess Quinoa Bowls


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Green Goddess Quinoa Bowls, loaded with all kinds of green veggies and one of my favorite sauces of all times, will quickly become your new go-to lunch!

Green Goddess Quinoa Bowls from (@whatsgabycookin)

I mean, I win sister of the year award this year. Calling it now. Earlier this week we did a big round up on easy take-to-work lunch ideas and now I’m adding another one to the mix in the form of Green Goddess Quinoa Bowls. If you’ve tuned into an insta-live, you know I’m all about roasting veggies on the weekend and using them throughout the week. Last week I was on a Brussels Sprouts and Broccolini kick and also happened to have some green goddess dressing on hand to so I threw it all together over some quinoa and called it a day. Utter perfection. We loved it so much we ended up making it again this week and I can’t get enough. Plus it’s bright green and that just makes me happy.

Green Goddess Quinoa Bowls



For the Green Goddess Dressing

  • 2 scallions roughly chopped (white and light green parts only)
  • 1 medium ripe avocado
  • 2 tablespoons fresh lemon juice plus 1 teaspoon lemon zest
  • 1 to 2 tablespoons champagne vinegar
  • 3 to 5 tablespoon water
  • 1/4 cup extra virgin olive oil
  • 1 cup fresh basil chopped
  • 1/3 cup fresh parsley chopped
  • 4 tablespoons snipped chives
  • 1 clove garlic
  • Kosher salt and freshly cracked to taste

For the Bowl:

  • 2 cups raw white quinoa cooked
  • 2 cup roasted broccolini cut into 1 inch pieces
  • 2 cups roasted Brussels sprouts
  • 2 handfuls baby arugula
  • 2-3 green onions sliced on a bias
  • Kosher salt and freshly cracked black pepper to taste


For the Bowl:

  • Divide the cooked quinoa into bowls.
  • Top with the assorted toppings. Season with salt and pepper as needed. Before eating, toss with about 1/4 cup of the green goddess dressing and enjoy

For the Green Goddess Dressing

  • Combine everything in a food processor or high powered blender and blend until smooth. Add a few extra tablespoons of water if you need to smooth it out. Taste and adjust salt and pepper as needed. Use immediately, or store in an airtight refrigerated container for up to 4 days.

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Recipe Rating


  1. Links We Love | Rue

    […] — The problem with packing your own lunch for work is how easy it is to toss your PB&J aside for takeout (or break room donuts). That won’t happen with this green goddess quinoa bowl!  […]

  2. Peggy (

    This is SO what I need this week! Thanks for posting!

  3. Michelle

    I really thought my kids were going to revolt when I served this. They ate every bit saying how good it was! I was over joyed. This is healthy and delicious. Love it!

  4. Foolproof Chicken Breasts – What's Gaby Cooking

    […] days. I make 5-6 of them on a weekly basis and then Thomas can grab them and add them to salads, quinoa bowls, […]

  5. Michelle J

    It looks so pretty! I loved your souwestern quinoa bowl so now I’m on to this one. Do you have any instructions for how to roast the brocolini and Brussels sprouts?