Crispy Quinoa Spring Salad

from What’s Gaby Cooking

submitted by Carol Hutchinson

preparation time: 30 minutes

serves 4 to 6

For the Green Goddess dressing:
2 scallions, roughly chopped (white and light green parts only)

1 medium ripe avocado

1 teaspoon lemon zest

2 tablespoons fresh lemon juice

6 to 8 tablespoons water, plus more as needed

¼ cup extra virgin olive oil

1 cup fresh basil, chopped

⅓ cup fresh parsley chopped

4 tablespoons snipped chives

1 clove garlic

Kosher salt and freshly cracked pepper to taste

For the salad:

½ cup cooked quinoa

3 tablespoons olive oil

3 to 4 heads little gem lettuce

2 Easter radishes, 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. You’ll have dressing left over.

For the Salad: In a large skillet over high heat, add the olive oil. When oil is sizzling, add the cooked quinoa and toast for 3 to 4 minutes until golden brown and crunchy. Remove from skillet 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.