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Quinoa Pistachio and Herb Salad with Feta and Olive Oil

July 17, 2012

Last week our olive oil and fig balsamic were featured on an episode of Chef Tess Bakeresse. Watch the video for a guided tutorial: http://www.youtube.com/watch?v=T61CqQtL6n0&feature=plcp

Quinoa Pistachio and Herb Salad with Feta and Olive Oil

Chef Tess Bakeresse

Ingredients:
4 cups cooked quinoa (about 1 cup uncooked)
1T fresh chopped Rosemary
1/3 cup fresh chopped basil
1 clove fresh pressed garlic
1/3 cup of Lucero Olive Oil of your choice
2T Lucero Fig Balsamic or balsamic vinegar of your choice
1/2 cup coarsely chopped toasted pistachio
1/2 cup feta cheese (or Gorgonzola cheese works)
½ cup chopped red bell pepper
Zest of one lemon
1 tsp Chef Tess Romantic Italian Seasoning

To prepare: In a medium bowl combine the olive oil, vinegar, herbs, lemon zest and garlic with a whisk. Add the cooked quinoa and bell pepper and toss to coat. Chill. Add the feta and pistachios.


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