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Summer Quinoa Salad

Summer Quinoa Salad
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  1. 4 cups water
  2. 2 cups white quinoa
  3. 1 container Di Stefano Fresh Mozzarella Ovoline
  4. 1 basket of assorted cherry tomatoes, halved
  5. 1 oz. basil micro greens
  6. 1/2 cups Sutter Buttes Fresh Basil EVOO
  7. 1/4 cup balsamic vinegar
  8. Himalayan pink sea salt
  1. Bring the water to a boil. Add the quinoa and cook for 20 minutes stirring occasionally.
  2. Rinse the quinoa under cool water in a large fine mesh colander.
  3. Place the quinoa in a bowl. Cut the mozzarella into 1/2 inch cubes and add to the quinoa. Add the cherry tomatoes, micro greens, basil Olive oil, balsamic vinegar, and pink sea salt to taste. Toss all together. Makes 6-8 servings
Newcastle Produce