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


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.


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.


Browse all of our classic DHC recipes

  • 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.