1 cup quinoa, rinsed
1 bunch Asparagus, tips only
1/2 cup diced yellow squash
1/2 cup diced zucchini
1/4 cup thinly sliced or diced red onion
1/2 cup shelled edamame
1/2 cup Rosemary Extra Virgin Olive Oil
1/8 cup Peach White Balsamic

We love the versatility of Quinoa. It makes a great base for side dishes as well as salads. This salad is a refreshing alternative to heavier pasta salads and is completely open to tweaks. Add grape tomatoes, broccoli florets or shredded carrots. A topping of pine nuts and feta would be wonderful here. The possibilities are endless. Rosemary Extra Virgin Olive Oil and Peach White Balsamic combine to give a light, sweet, summery flavor.


1.Cook quinoa according to package directions. Spread out on a sheet pan to cool.
2.In a large bowl, combine the Rosemary Extra Virgin Olive Oil and Peach White Balsamic. Add all of the vegetables and toss to combine.
3.Add the quinoa a few large spoonfuls at a time, stirring to incorporate the dressing and vegetables.

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