Crispy Quinoa Spring Salad

Brunch season is here. It’s happening. It’s our time to shine. And this Crispy Quinoa Spring Salad is the perfect Brunch Salad. (it also works for just about any other time of day because duh, it’s a salad!)

Crispy Quinoa Spring Salad from (@whatsgabycookin)

I’ve recently been making salad dressings in bulk. Depending on the week, I make a different dressing and then use it in just about everything on a daily basis. I’ve done the Balsamic Vin, Basil Vin, Cilantro Vin… the list just goes on and on. Last week it was all about this Green Goddess dressing and it was PERFECTION on this salad I whipped up after the farmers market. There’s avocado in the dressing and in the salad because more is more!

Crispy Quinoa Spring Salad from (@whatsgabycookin)

And get ready to have your mind blown – crispy quinoa. It’s going to be your latest obsession. It’s more fried than toasted but it’s crispy and it’s so freaking good, especially on a salad. It gives it that extra crunch and makes it slightly more filling. Basically a full meal in a salad – just the way I like it!

Crispy Quinoa Spring Salad from (@whatsgabycookin)

Crispy Quinoa Spring Salad

Crispy Quinoa Spring Salad


    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.
  4. For the Salad:
  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.
  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.

Don't know what to make,
or how to make it?
I've got you covered! Check out all my recipes here
recipe index


  1. Getting all my ingredients. Will let you know what everyone thinks of it! Can’t wait to try it. Sounds fabulous!

  2. Wow, I have never thought of toasting my quinoa before. This will add a sweet little crunch. Yum!

  3. This looks intriguing. For what it’s worth, I use cooked quinoa sometimes to make a dish that’s like refried rice but with quinoa taking the place of rice.

  4. I love the bowl you are serving the salad in. Do you mind telling me where you bought it? Or who makes it? 🙂

    Best wishes!

Leave a Reply

Your email address will not be published. Required fields are marked *