Quinoa Feta Salad with Persian Lime Olive Oil and Blenheim Apricot Balsamic
Mix up this easy lunch with a zesty dressing that shines with the flavours of Persian Lime Olive Oil and Blenheim Apricot Balsamic. Plus, it keeps well for a few days so you can pack it for work or a picnic!
Quinoa Feta Salad with Persian Lime Olive Oil and Blenheim Apricot Balsamic
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Category
Salad
Servings
2
Prep Time
10 minutes
Cook Time
0 minutes
Ingredients
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3 Cups cooked quinoa, cooled
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½ Cup diced red pepper
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⅓ Cup crumbled feta cheese
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⅓ Cup dried cranberries
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3 Tbsp. Persian Lime Olive Oil
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3 Tbsp. Blenheim Apricot Balsamic
Directions
In a large mixing bowl, combine quinoa, peppers, feta, and dried cranberries.
Add Persian Lime Olive Oil and Blenheim Apricot Balsamic and mix thoroughly. Season with salt and pepper, if desired, and serve.
Recipe Video
Recipe Note
This easy salad can be a blank canvas for many different olive oil and vinegar combinations. Try any of our citrus olive oils with a fruity balsamic to mix it up!
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