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!