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Boise, Idaho USA

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Lemon Feta Quinoa Salad

Instructions
  1. Finely chop herbs, dice the onion, and halve the tomatoes.

  2. Juice the lemon, straining all seeds.

  3. Add all of the onion and tomato to the quinoa in a large bowl. Add in most of the feta and herbs, keeping a little of each aside for topping at the end.

  4. Drizzle in the extravaGONZO Meyer Lemon Oil and lemon juice, salt and pepper and toss all ingredients.

  5. Transfer it all to your serving bowl, top with the remaining feta and herbs.

Tom's Tips:

From time to time I'll add in black olives to change this recipe up a bit. Keep in mind that this recipe is also great served warm.

  • 2 1/2 cups of cooked quinoa (in chicken/veg stock)

  • 3/4 cup crumbled feta

  • 1/2 red onion, diced

  • Large handful of basil

  • Large handful of coriander

  • 10 cherry tomatoes

  • 1 lemon

  • 1 1/2 tablespoon of extravaGONZO Meyer Lemon Oil

  • Salt & pepper to taste

Free Shipping 🚚 on orders of $50 or more!