Published on Apr 3, 2012
Chef Tess teaches you how to make a Quinoa Salad using Honeyville Grains.
Chef Tess Bakeresse Quinoa Pistachio and Herb Salad with Feta and Olive Oil
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 or olive oil of your choice
2T 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. Add the feta and pistachio.
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