A CULINARY EXPERIENCE

Spring Quinoa Salad

Spring Quinoa Salad
Compliments of OV Harvest

Quinoa is a healthy, high-protein whole grain that cooks like rice.  

3 cups vegetable broth
1-1/2 cups uncooked whole grain quinoa
1/2 pound roasted fresh asparagus, cut into 1/2 inch slices – do not overcook
1 large red bell pepper, chopped
1 small 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 + 1 Tbsp mild Ultra Premium Extra Virgin Olive Oil – like Arbequina
1/3 cup Sicilian Lemon Balsamic Vinegar
1/2 Tbsp Dijon Mustard
2 cloves fresh garlic, crushed & finely chopped
Sea salt and freshly ground pepper to taste
Cook quinoa and toss with 1 Tbsp olive oil and set aside to cool. Then prepare other items and add to quinoa. Whisk mustard, balsamic, garlic, salt and pepper together. Then slowly drizzle the olive oil into the vinegar combo.  Add vinaigrette to quinoa salad and mix all together.   Place in refrigerator to chill for approximately 20 minutes, then serve.
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