Santa Fe Green Goddesss Recipe

Cook quinoa (if not already cooked)

Rinse 1/2 cup dry quinoa under cold water. Combine with 1 cup water in a small saucepan, bring to a boil, reduce to a simmer, cover and cook 12–15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes; fluff with a fork and cool to room temperature. Measures yield about 1 cup cooked.

While quinoa cools, rinse and drain the garbanzo beans. Halve or dice the cucumber, seed and dice the tomato (or halve cherry tomatoes), shred or julienne the carrots, and halve the pitted kalamata olives. Dice roasted green chiles. Combine cooled quinoa, garbanzo beans, cucumber, tomato, carrots, olives, roasted green chiles and mixed salad greens in a large bowl. Toss gently to combine.

Add pickled red onions and pepitas to the bowl now or reserve to sprinkle on top just before serving for maximum crunch.

In a blender or food processor, combine mayonnaise, Greek yogurt, parsley, cilantro, chives, tarragon (if using), lemon juice, apple cider vinegar, garlic, anchovy (or paste), olive oil, salt and pepper.

Blend until very smooth, about 30–60 seconds. If dressing is too thick for drizzling, add up to 2 teaspoons water, blending again, until desired consistency is reached. Taste and adjust salt, lemon, or herbs as needed. Refrigerate until ready to use (can be made up to 2 days ahead).

Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet. Brush each slice lightly with olive oil and sprinkle a little black pepper over them.

Top each slice with an even layer of grated sharp cheddar. Bake in the preheated oven until bread is crisp and cheese is melted and bubbling, about 6–8 minutes. If you prefer more browning, broil 1–2 minutes watching closely to avoid burning. Remove from oven and cool slightly.

Drizzle about two-thirds of the dressing over the salad mixture in the large bowl (reserve some for serving). Toss gently but thoroughly so grains and greens are evenly coated. Taste and add more dressing if desired.

Divide the dressed salad among 4 serving plates or bowls. Sprinkle remaining pepitas and any reserved pickled red onions on top for garnish. Place 2 cheddar crostini on each plate alongside the salad.

Optional finishing: crack a little extra black pepper over the top and serve additional dressing on the side.