Keziah’s Quinoa Salad
Servings Prep Time
4servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4servings 10 minutes
Cook Time
15 minutes
  • 3/4 cup quinoacooked according to package instructions
  • 1 avocadodiced
  • 1cup cherry tomatoesquartered
  • 1/2cup red onionminced
  • 1/2 English cucumberdiced
  • 1/4cup feta cheesecut into small cubes (omit for vegan option, or sub with chopped olives)
  • 1tbsp honey
  • 1 lemonjuiced
  • 1small handfull fresh parsleychopped
  • 1/3 cup Frescolio Lemon Infused EVOO
  • 2tbsp Frescolio Fig Dark Balsamic Vinegar
  • pepperto taste
  1. Cook the quinoa according to package instructions and let cool.
  2. 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.
  3. 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.
  4. Plate desired amount of salad on a plate or in a bowl, drizzle balsamic vinegar on top and serve.
Recipe Notes

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.