June 30, 2018

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

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