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Spring Vegetable Quinoa Salad

featuring DHC Quinoa Bowl

INGREDIENTS (serves 2)

  • 1 DHC Quinoa Bowl
  • 1 teaspoon lemon juice
  • 1 Tablespoon champagne vinegar
  • 1/8 teaspoon salt
  • Freshly ground black pepper, to taste
  • 2 tablespoons DHC Núñez de Prado Extra Virgin Olive Oil, divided
  • 1 cup cherry tomatoes, cut in half
  • 1/2 cup cucumber, cut in 1/4-inch dice
  • 1/4 cup feta cheese, crumbled
  • 5 olives, preferably Kalamata, pitted and chopped
  • 2 Tablespoons fresh mint leaves, chopped

DIRECTIONS

In a bowl, whisk together the lemon juice, vinegar, salt and pepper. Whisk in the olive oil and then stir in the quinoa. Add the remaining ingredients and stir gently to blend.

VARIATION

Substitute 1 cup cooked shrimp for the tomatoes and 1 cup arugula for the mint. Season with ground chipotle pepper or smoked paprika to taste.

 

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Tips:
  • To easily remove an olive pit: Place the olive on a cutting board, press down on it firmly with a flat surface such as a knife blade or pastry scraper. When the olive pops open the pit can easily be removed.
  • Use a Greek-style feta cheese, which has a salty and tangy taste.