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5 from 4 votes

Crispy Quinoa Spring Salad

This Crispy Quinoa Spring Salad is the perfect way to welcome a bit of spring into the kitchen!!
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Main Course, Side Dish, Salad
Cuisine: Mediterranean
Keyword: Crispy Quinoa Spring Salad, quinoa salad, spring quinoa salad, easy quinoa salad, how to toast quinoa, toasted quinoa
Servings: 6 people
Author: Gaby

Ingredients

Green Goddess Salad Dressing

  • 2 scallions roughly chopped (white and light green parts only)
  • 1 medium ripe avocado
  • 2 tablespoons fresh lemon juice plus 1 teaspoon lemon zest
  • 1 to 2 tablespoons champagne vinegar
  • 6-8 tablespoon water plus more as needed
  • 1/4 cup extra virgin olive oil
  • 1 cup fresh basil chopped
  • 1/3 cup fresh parsley chopped
  • 4 tablespoons snipped chives
  • 1 clove garlic
  • Kosher salt and freshly cracked to taste

For the Salad

  • 1/2 cup cooked quinoa
  • 3 tablespoons olive oil
  • 3-4 heads little gem lettuce
  • 2 Easter Radishes sliced
  • 2 Avocado sliced
  • 1 small log goat cheese crumbled
  • Fresh basil
  • Fresh chives
  • Fresh Tarragon
  • Kosher salt and freshly ground black pepper

Instructions

For the dressing:

  • Combine everything in a food processor or high powered blender and blend until smooth. Add a few extra tablespoons of water if you need to smooth it out.
  • Taste and adjust salt and pepper as needed. Use immediately, or store in an airtight refrigerated container for up to 4 days.

For the Salad:

  • Heat the olive oil in a large skillet. Add the cooked quinoa and toast for 3-4 minutes until golden brown and crunchy. Remove and set aside to cool.
  • Arrange the remaining salad ingredients in a large serving bowl. Once the quinoa has cooled, add that to the salad. Drizzle with the dressing and serve.