Spring Quinoa Salad

This recipe was the winner of our inaugural Recipe Contest. It's from long-time customer Linda Noble Brown, and is her husband Ken's favorite use of our oil. As Linda says, it's very quick and easy, keeps beautifully and shows off the oil.
3 cups organic chicken or vegetable broth (homemade preferable) 1-1/2 cups uncooked whole grain quinoa 1/2 pound steamed fresh asparagus, cut into 1/2 inch slices 1 large red bell pepper, chopped 1 small or 1/2 large sweet onion, chopped 1/2 large english cucumber, chopped 1/2 cup cherry tomatoes, cut in half 1/2 cup pitted kalamata olives, sliced 1/4 cup DaVero Extra Virgin Olive Oil 1/3 cup meyer lemon juice 1/2 Tablespoon Grey Poupon (or your favorite mustard) 2 cloves fresh garlic, crushed Sea salt and freshly ground pepper to taste
Bring broth and quinoa to boil, simmer for 15 minutes or until broth is almost absorbed. In a large glass bowl, toss cooked quinoa with vegetables and olives. In a small glass bowl, combine oil, lemon juice, mustard, garlic, salt and pepper. Whisk to combine. Toss dressing with quinoa salad, add more salt and pepper to taste. Finish with a drizzle of DaVero and enjoy!
Posted in Salads, Side Dishes

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