MEDITERRANEAN QUINOA SALAD

Ingredients

SALAD

½ cup Olivelle Cucumber Balsamic 
1 tsp Bornibus Dijon Mustard 
1 tsp Dakota Honey
¾ cup Olivelle Sicilian Lemon Olive Oil
Kosher salt, TT
Black Pepper, TT
2 cups Arugula
½ red onion, small dice
10 ea cherry tomatoes, halved
½ English cucumber, diced
½ cup Partanna Castelvetrano Olives, thin sliced
¼ Cup Everything Bagel Goat Cheese, Crumbled
2 tbsp Villa Jerada Preserved Lemon Peels, cut into thin strips
Olivelle Barrel Aged Dark Balsamic, for Garnish

QUINOA

1 cup tri color quinoa
2 cups water 
¼ tsp kosher salt

For a fun twist: Season salmon, chicken or shrimp with our Olivelle Miscuglio Seasoning to add some extra protein

Introductions

1. For the quinoa: Rinse the quinoa under cold water with the rice and grain washing colander until the water runs clear. Place the quinoa, salt and water
   in a 1.5 quart sauce pan. Bring to a boil then reduce the heat to a simmer and cover with a lid. Let cook for about 15 minutes or until you see a “white tail” or the quinoa grains opening. Remove from the heat and let sit for 5-10 minutes. Fluff with a fork and cool down in the fridge before making the salad.

2. In your Olivelle Shaker Bottle, place the cucumber balsamic, Dijon mustard, honey, and sicilian lemon olive oil in it and place the lid on and shake
   until combined.

3. In a large mixing bowl, mix the quinoa, cucumber, olives, tomatoes, preserved lemon arugula, and red onion with your Tevolo Flex Core Spatula until
   combined. Stir in the vinaigrette and season the salad with salt and pepper to taste.

4. Place the quinoa mix in a bowl and top with the goat cheese and drizzle with the barrel aged dark balsamic. Top with your protein of choice and serve!