Sohla El-Waylly’s Quinoa Crunch Salad is a masterclass in texture and flavor. Half the quinoa is cooked until fluffy, while the rest is baked and toasted into nutty crunch. Little Gem lettuce, Persian cucumbers, scallions, avocado, dill, and cilantro form a fresh base, all coated in a tangy, creamy green-goddess dressing with jalapeño heat and soy-umami depth.