Crunchy Buddha Bowl with Green Goddess Dressing

By: Jill Silverman Hough


2 cups of quinoa
3/4 cup of mayonnaise
1/2 cup of plain yogurt
1/3 cup of coarsely chopped chives
1/3 cup of fresh flat-leaf parsley
1 1/2 tablespoons of fresh lemon juice
1 1/2 tablespoons of fresh tarragon leaves
1 large of clove garlic
1 1/2 teaspoons of anchovy paste (optional)
salt, to taste
pepper, to taste
2 1/4 cups of thinly shredded green cabbage
3/4 cup of thinly shredded red cabbage
1 1/2 cups of shelled edamame (thawed if frozen)
1 1/2 cups of julienned or shredded carrots (about 2 carrots)
1 1/2 cups of julienned radishes (4 to 5 large radishes)
3/4 cup of raw cashews or sliced almonds
3/4 cup of chopped fresh mint


  1. In a Circulon Elementum Saucepan, cook the quinoa according to package directions. Set aside, uncovered, to cool to room temperature.
  2. Meanwhile, in the jar of a blender or the bowl of a food processor, combine the mayonnaise, yogurt, chives, parsley, lemon juice, tarragon, garlic, and anchovy paste, if using, and pulse to puree. Add salt and pepper to taste.
  3. In a medium bowl, combine the green and red cabbage. Arrange the quinoa in bowls and top with the cabbage mixture, edamame, carrots, radishes, cashews, and mint. Drizzle with the dressing and serve.