Crispy Quinoa Spring Salad


Total Time:

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

Print Only (Hide on screen only)


Gaby Dalkin
Prep Time:
Cook Time:
Total Time:


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:

  • 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.
Crispy Quinoa Spring Salad: Chef Vision

Similar Posts

Leave a Reply

Your email address will not be published.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


  1. Amanda

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

  2. Monika

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

  3. Tamaro Hanna

    How many does this serve and do you have a substitute for little gem lettuce?

  4. Nancy

    How much ahead of time can you toast the quinoa and have it retain the crunch?

  5. monika

    The Green Goddess is fantastic on so many things!! This could be lunch and dinner!

  6. Cathy

    Thanks Gaby! Can I cook the quinoa a day ahead and then toast it the day of?

  7. Michael Benson

    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.

  8. Karen

    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!

    • Gaby

      it’s from my prop stylist! I honestly have no idea – I’m sorry!