Keziah’s Quinoa Salad
Print Recipe
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Print Recipe
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| Servings | Prep Time | Cook Time |
| 4servings | 10 minutes | 15 minutes |
| Servings | Prep Time |
| 4servings | 10 minutes |
| Cook Time |
| 15 minutes |
- 3/4 cup quinoa cooked according to package instructions
- 1 avocado diced
- 1 cup cherry tomatoes quartered
- 1/2 cup red onion minced
- 1/2 English cucumber diced
- 1/4 cup feta cheese cut into small cubes (omit for vegan option, or sub with chopped olives)
- 1 tbsp honey
- 1 lemon juiced
- 1 small handfull fresh parsley chopped
- 1/3 cup Frescolio Lemon Infused Olive Oil
- 2 tbsp Frescolio Fig Dark Balsamic Vinegar
- pepper to taste
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Ingredients
Servings: servings
Units:
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- Cook the quinoa according to package instructions and let cool.
- Place cut up vegetables, feta cheese, and parsley in a large bowl. In a small bowl or mixing cup, combine EVOO, lemon juice, and honey. Whisk thoroughly.
- Scoop quinoa on top of vegetables, and drizzle with half of the EVOO and lemon juice mixture. Stir well, and dress with remaining mixture. Season with pepper as desired.
- Plate desired amount of salad on a plate or in a bowl, drizzle balsamic vinegar on top and serve.
The quinoa used in the photo above is Canadian whole grain quinoa, which is typically a bit smaller in size than regular quinoa. If you prefer yours to be big and fluffy, use plain white quinoa.
This recipe uses Frescolio's Lemon Infused EVOO and our Fig Dark Balsamic Vinegar. You could also use any of the following EVOOs or balsamic vinegars for a different taste:
Please note: since all of our balsamics contain a small percentage of wine vinegar, we cannot guarantee that they are all being sourced from a vegan wine filtration process. The same goes for our wine vinegars (our Apple Cider Vinegar is the only vinegar we carry that does not contain wine vinegar, making it certifiably vegan). As such, our balsamics and wine vinegars may not be suitable for vegans. All of our oils, excluding the Bacon Infused EVOO, are suitable for vegans.