Crispy Quinoa Spring Salad
Total Time
20 minutes
Prep Time
15 minutes
Cook Time
5 minutes
Rating
4.86 out of 5 stars
(7)
Ingredients
6 servings
- 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
- 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
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Preparation
Step 1
For the dressing:
Step 2
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.
Step 3
Taste and adjust salt and pepper as needed. Use immediately, or store in an airtight refrigerated container for up to 4 days.
Step 4
For the Salad:
Step 5
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.
Step 6
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.
Step 7
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