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.