Crispy quinoa over greens with hazlenuts

from Sprouted Kitchen

Probably my favorite salad to date. Serves 6

When cooking quinoa for this salad, especially to help it crisp up here, you want to use a 1/1.5 ratio of quinoa to liquid when cooking. For example, I cooked 1/2 cup rinsed quinoa in 3/4 cup vegetable broth. You want a drier, slightly undercooked quinoa before you fry it up so it gets crispy.

• 1 Tbsp. coconut oil
• 3/4 cup cooked and completely cooled quinoa
• 1 head butter lettuce
• 2 cups arugula (or just more regular lettuce if you don't have arugula- like I didn't)
• 3/4 cup toasted hazelnuts, roughly chopped
• 1 cup pomegranate seeds (I didn't have these and it was still delicious)
•  
• // meyer lemon yogurt dressing //
• 1/4 cup meyer lemon juice
• 1 clove garlic, finely minced or grated
• 2 Tbsp. red wine vinegar
• 1 Tbsp. honey
• 1 tsp. sea salt
• 1 tsp. dried italian herbs (mine is a mix of oregano, parsley + basil)
• pinch of pepper
• 1/3 cup whole milk greek yogurt or sour cream
• 3 Tbsp. extra virgin olive oil

1. Heat the coconut oil over high heat in a frying pan. Once it's hot, add the cooked quinoa and saute for about 2-3 minutes until dry and crisp. You want the steam to release and hear the crackling, add a bit more oil if needed. Set aside to cool completely.

2. Prepare the dressing. Whisk the lemon juice, garlic, vinegar, honey, salt, herbs, pepper and yogurt in a bowl. Whisk in the oil, taste for seasoning and alter as you wish. This can be made up to a week in advance.

3. Toss both greens in the dressing to coat, top with the crispy quinoa, hazelnuts and pom seeds and serve immediately.