2 cups Quinoa cooked
1/4 cup + 2 Tbsp ultra premium EVOO- mild intensity
4 cups Kale – derib & chiffonade (bunch up leaves and finely slice them)
1 Tbsp fresh chopped Parsley
1/3 cup diced red onion
1 cup quartered fresh strawberries
1/2 cup chopped dried apricots
1/2 tsp sea salt – less if adding prosciutto
2-3 cracks of pepper (approx. 1/4 tsp)
4 oz of prosciutto chopped (optional)
*1/2 cup toasted pecans rough chopped
1/3 cup Apricot White Balsamic

Cook quinoa and toss with 2 Tbsp olive oil and set aside to cool. Toast pecans in 350 oven for 4-5 minutes, cool and then rough chop. Prepare other items and add to quinoa. Make vinaigrette of Balsamic and 1/4 c EVOO, pour over salad and gently mix. Place in refrigerator to chill for approximately 20 minutes, then serve.

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