Rinse the quinoa in a fine-mesh strainer, then add it to a medium saucepan with 1 ½ cups of water or broth, 1 teaspoon olive oil, and (if using water) ¼ teaspoon salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

Preheat your oven to 425°F (220°C). Place the broccoli florets on a baking sheet and drizzle with 2 tablespoons olive oil. Sprinkle with garlic powder, parsley, parmesan cheese and salt, then toss to coat. Roast for 15–20 minutes, until the edges are golden and crisp.

Heat 3 tablespoons olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant. Stir in the panko breadcrumbs and salt, and cook for 3–5 minutes, stirring often, until golden brown and toasted. Transfer to a bowl to cool.

In a blender or food processor, combine Greek yogurt, mayo, parsley, garlic, capers, lemon juice, olive oil, and a pinch of salt and pepper. Blend until smooth and creamy, adding a splash of water if needed to thin it out. Taste and adjust seasoning.

Divide the arugula (or greens) among bowls. Add a scoop of quinoa, roasted broccoli, edamame, cherry tomatoes and sliced avocado. Drizzle generously with Green Goddess dressing and top with crunchy garlic breadcrumbs.

Serve immediately for the best texture, or pack in containers for meal prep — just keep the dressing separate until ready to eat.