Olive & Goat Cheese Salad

Summery Olive & Goat Cheese Salad

1 1/2 cups marinated black & green olives

1Tablespoon olive oil

Zest of 1 lemon

Zest of 1/2 orange

4 cloves garlic, minced

2 teaspoons fresh thyme or 1 teaspoon dried thyme

2 bay leaves

2 cups cooked quinoa

Juice of 1 lemon

Juice of 1/2 orange

1 cup grape tomatoes

4 oz. goat cheese

Fresh Artisan Bread


Place olives, olive oil, lemon zest, orange zest, garlic, thyme, and bay leaves in saucepan over low heat. Cook 5 minutes, Raise heat to medium-low. Stir in quinoa, lemon juice, orange juice and tomatoes. Cook for 4 - 6 minutes, until tomatoes are just tender. Remove bay leaves.

Crumble goat cheese on top of olive mixture and serve with fresh artisan bread.

From the Quintessential Quinoa Cookbook by Wendy Polisi


Posted in Recipes By

Joni Babcock