Quinoa Cricket Salad

Quinoa Cricket Salad


Crickets and Quinoa together make for a delicious salad packed with protein, minerals and more.

In addition to being our favorite well-dressed imaginary toddler  Quinoa is a powerful grain.  Gluten-free, high in protein, and one of the few plant foods than contains all nine essential amino acids, the grain is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, and more.  Together with baby kale (or baby spinach if you prefer), sweet potatoes, and Crispy Crickets, this salad is great as a side, a fantastic contribution to a potluck, or perfect for work week lunches (just wait to dress only what you need). 




1 Cup Uncooked Quinoa

4 cups baby kale leaves

2 Medium Sweet Potatoes

1/2 cup Garlic and Sea Salt Crispy Crickets

1.5 tablespoons olive oil

½ cup dried cranberries or cherries

Coarse sea salt and freshly cracked pepper




½ cup olive oil

½ teaspoon dried oregano

3 tablespoons apple cider vinegar (we love Vermont Village)

½ teaspoon salt

½ teaspoon Dijon mustard

¼ teaspoon pepper

½ teaspoon minced garlic



Preheat the oven to 425 degrees.  Peel and coarsely (but evenly) chop the sweet potatoes, then place on a large sheet pan.  Drizzle with olive oil and sprinkle with salt and pepper to taste.  Toss to coat and place in oven, roasting potatoes for 15 minutes, flip the potatoes, and return to the over for an additional 10-20 minutes or until they have reached your desired tenderness.  Remove from oven and allow to cool.

Cook quinoa according to package directions (we often cook quinoa in vegetable or chicken stock, but water is fine too).  Fluff cooked quinoa with a fork and transfer to a large bowl.

Add , baby kale, dried fruit, and Crispy Crickets to the bowl and mix until combined.     

Mix the dressing ingredients in a large bowl, whisking to combine.  Store in a mason jar and use as you eat the salad. 

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