Quinoa Salad

Quinoa Salad

Adapted from the Food Network

Submitted by Lucy Angell, People Operations Manager. She recommends adding in the Pleasant Lane Farms Feta, any in-season veggies you have, and topping with green onions!


For the vinaigrette:

1/2 cup red wine vinegar

1/4 cup fresh lemon juice

2 teaspoons honey

2 teaspoons salt

3/4 teaspoon freshly ground black pepper

1 cup extra-virgin olive oil

For the salad: 

Chicken Broth

1 1/2 cups quinoa

1 (15-ounce) can garbanzo beans, drained and rinsed

1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved

3/4 cup finely chopped red onion

1/2 cup chopped fresh basil leaves

1/4 cup chopped fresh mint leaves

About 3/4 cup Red Wine Vinaigrette, recipe follows

Salt and freshly ground black pepper


Cook quinoa according to package instructions, in chicken broth rather than water.

Toss the quinoa with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

For the vinaigrette: Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.

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