Add reserved 1 teaspoon extra virgin olive oil to a small stick proof skillet, set temperature medium- low. When hot, add 3 T. cooked quinoa and toss in the oil. Cook until crispy and pops a bit for 3 minutes. (Should be crispy, but not hard.) Remove from heat, sprinkle with 2 pinches of sea salt; add to a small bowl.

To one large serving platter or 4 individual plates - add the lettuce, arugula, watermelon radish and green beans.

Bake the crispy coated quinoa goat cheese in the oven and cook until just warmed through, about 4 minutes.
Add the goat cheese on the salad and drizzle with my Blood Orange Vinaigrette. RECIPE: https://azestforlife.com/recipe/karens-blood-orange-vinaigrette/ (it's delicious!)