Crispy Quinoa Spring Salad


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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


For the dressing:
    1. Combine everything in a food processor or high powered blender and blend until smooth.
    2. Add a few extra tablespoons of water if you need to smooth it out.
    3. 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:
  1. 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.
  2. 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.

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