Quinoa Salad with Rosemary Garlic Agrodolce
2 cups water
1 cup quinoa
⅓ cup golden raisins, soaked in warm water (5 minutes) and drained
Slivered toasted almonds
1.2 cup cherry tomato, cut in half
2 Tbs chopped parsley
3 Tbs Seasons Lemon Infused Extra Virgin Olive Oil
2 Tbs Seasons Champagne Vinegar
1 Tbs Seasons Rosemary Garlic Agrodolce
Seasons Rosemary Fused Premium Salt
Seasons Pepe e Aglio, to taste
Fresh cilantro leaves for garnish
In a deep saucepan, combine water and quinoa over medium-high heat and bring to a boil. Reduce heat, cover and simmer for about 15 to 17 minutes, or until quinoa is tender but still chewy.
Spread on a baking sheet and allow to cool.
In a large mixing bowl, combine raisins, cherry tomato, chopped parsley, cooked quinoa, Seasons Rosemary Garlic Agrodolce, Seasons Lemon Infused Extra Virgin Olive Oil, Seasons Champagne Vinegar, salt, Pepe e Aglio, and mix well.
Sprinkle with almonds, cilantro leaves, and Seasons Rosemary Fused Premium Salt.