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CRISPY QUINOA SALAD

This crispy quinoa salad is my new favorite way to eat quinoa. To be honest, I was never a big fan, but this salad changed everything. The crispy baked quinoa adds crunch, while the grapefruit-sesame dressing brings brightness and depth. This recipe makes 2 main portions (or 4 sides) and works well as a light lunch or dinner.
Prep Time20 minutes
Cook Time35 minutes
Course: lunch
Keyword: crispy quinoa salad recipe, quinoa salad
Servings: 2

Ingredients

For the crispy quinoa:

  • 1 cup quinoa washed thoroughly
  • 1 3/4 cups water
  • 2 tbsp olive oil
  • 1 tbsp sriracha sauce optional
  • 1 tbsp soy sauce or tamar

For the salad:


  • 100g 3.5 oz arugula or other leafy greens
  • 2 carrots peeled and chopped into very small cubes
  • 2 small cucumbers or 1 large, peeled and chopped into cubes
  • 1/2 avocado chopped into cubes
  • 1/2 red onion marinated in lemon juice and salt to soften
  • 2 stalks celery chopped into small cubes
  • 2 tbsp toasted sesame seeds black and white

For the dressing:

  • 1/2 cup grapefruit juice
  • 2 tsp toasted sesame oil
  • 2 tbsp tamari or soy sauce
  • 1 tbsp grated ginger

Instructions

  • Cook quinoa with water until fluffy. Let cool or use leftover quinoa.
  • Spread quinoa on a baking tray. Drizzle with olive oil, sriracha, and tamari. Bake at 180°C / 395°F until crispy, stirring a few times. Alternatively, crisp it in a non-stick pan on the stovetop.
  • Prepare the dressing by mixing grapefruit juice, sesame oil, tamari, and grated ginger.
  • Add arugula, carrots, cucumbers, avocado, onion, celery, and sesame seeds to a large bowl.
  • Top with crispy quinoa, saving some for garnish. Pour over the dressing and mix well.
  • Finish with extra crispy quinoa on top and serve immediately.