We’ve been on the road for two entire months now. Two months of trying everyone’s food recommendations from Sedona and Santa Fe and Austin and Los Angeles and Marfa and San Luis Obispo and oh my god I think I’ve finally realized that I ... don’t ... care? Does that make me a horrible person? Like, I love Tex-Mex and I love trying regional foods and I am 100% grateful for everyone’s input but at a certain point ya boy just needs a freaking salad with some whole grains, an extra large kombucha, and a nap. Or a bottle of riesling and a nap. But my 2018 resolution says I can't do that anymore so let's stick with the salad.

Who doesn’t love a tri-color quinoa salad? We definitely don't not love a tri-color quinoa salad, is the point here. This one's got some avocados, grapefruit, and a green goddess dressing that will make you feel like an actual god/goddess/gender non-conforming deity that is all powerful and also full of fiber.

The dressing is my slightly mustard-heavy spin on my favorite green goddess dressing from The Kitchn, and it is literally bursting with fresh herbs. The tarragon is one of the biggest players here, bringing in a big punch of spring-time-in-the-park flavor. Andddd for anyone who doesn't know what tri-color quinoa is -- it's a blend of red, black, and white quinoa grains packed with protein and a fantastic nutty flavor. You can use it in basically anything you'd use whole grains for, and it's right at home in this fresh little salad situation. This particular tri-color quinoa comes from Bob's Red Mill, a company we're proud to partner with and whose products we're always proud to support.

Check out this recipe below and let us know what you think!

xoxo Matt & Beau

Green Goddess Quinoa Salad

serves 2 - 4

1 1/2 cups Bob's Red Mill Tri-color Quinoa
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 egg yolk
1 cup olive oil
1 cup loosely packed parsley
1/3 cup chopped green onion
2 tablespoons tarragon
2 cloves garlic
2 - 3 anchovies (optional, but like, you should!)
3/4 cup sour cream
1 large ruby red grapefruit, chopped
2 avocados, pitted and chopped
1 bunch radishes, roughly chopped
Salad greens of your choice for presentation (baby kale, escarole, butter lettuce)
Extra olive oil and micro greens for garnish, if desired

Bring three cups of water to a boil in a small pot, add the quinoa and return to a boil. Lower heat to medium and cover, cooking until liquid is absorbed (about 12 minutes). Remove from heat and fluff lightly with a fork. Let sit covered for 15 minutes before transferring to a large mixing bowl to cool. Quinoa should be room temperature before using in this recipe.
While the quinoa cools, make the dressing. In a blender, pulse together the mustard, lemon juice, and egg yolk until blended - about 15 seconds. Add the olive oil in 2 tablespoon increments, blending between each addition until it's all been added.
Add the parsley, green onion, and tarragon and blend for about thirty seconds until fully incorporated. You may need to scrape down your blender for any tricky leaves stuck on the sides. Add the garlic and anchovies and pulse until no chunks remain. Finally, blend in the sour cream. Set the dressing aside.
Add half of each the following to your mixing bowl with the quinoa: grapefruit, avocado, radish, and dressing -- and toss to fully coat.
Place your greens onto your serving dish, scoop the quinoa onto the greens, and top with the remaining grapefruit, avocado, and radish. Drizzle on the remaining dressing and garnish with micro greens and an extra drizzle of olive oil, if desired.

Enjoy!

Thanks a ton to Bob's Red Mill for sponsoring this post. As always, all opinions are our own. Thanks for supporting the businesses that keep Probably This up and running!