USA flag  Did you know? Free Economy shipping on orders over $85.00
SHOPPING BAG: 0 items.
Fine foods FAQ
The Nunez de Prado story
Request a catalog

Spring Vegetable Quinoa Salad
with 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 Núñez de Prado Extra Virgin Olive Oil, divided

1 cup cherry tomatoes, cut in half

1/2 cup cucumber, cut in ¼-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.


• 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.

Spring Vegetable Quinoa Salad

Quinoa Bowl

Núñez de Prado Extra Virgin Olive Oil

Browse all of our classic DHC recipes