Green quinoa bowl with goddess dressing

1 Cup

a2 Milk™ 3.25% Milk

1 Tbsp.

Fresh lemon juice

Green goddess dressing

1

Egg yolk

1 Tsp.

Dijon mustard

2 Tbsp.

Fresh lemon juice

¾ Cup

Olive oil

2 tsp.

Anchovy paste

1

Clove Garlic, minced

1 Cup

Fresh parsley leaves, finely chopped

2 tsp.

Fresh tarragon, finely chopped

1 Cup

1 Cup Homemade buttermilk made with a2 Milk™ 3.25% Milk (see above)

Kosher Salt, to taste

Salad

1 Cup

White Quinoa, dry

2 Cups

Vegetable broth

½ Cup

Finely chopped herbs, such as parsley and/or chives

Salt and pepper, to taste

1 Cup

Snap peas, sliced on the diagonal

1 Cup

Frozen Peas, blanched

1

Avocado, quartered

Gomasio Seasoning

Green goddess dressing, as desired (see above)

1. To make the buttermilk, whisk together the whole milk and fresh lemon juice. Allow the mixture to thicken for 20 minutes.
2. For the dressing, add the egg yolk, Dijon mustard and lemon juice to a blender and pulse to combine.
3. Blending at medium speed, slowly add the olive oil to emulsify.
4. Add the Anchovy paste, garlic and herbs. Once the mixture is smooth, slowly add the milk. Season the dressing with kosher salt and chill for 20-30 minutes.
5. To cook the quinoa, bring the vegetable stock to a boil in a medium saucepan. Add the quinoa and reduce the heat to low. Cover and cook for 10 to 15 minutes before removing from the heat and fluffing with a fork. Incorporate the chopped herbs and season with salt and pepper, to taste.
6. Spoon the herbed quinoa into 2-4 bowls and layer with prepared snap peas, green peas, sliced avocado and gomasio seasoning. Top with green goddess dressing.