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  • All Year
  • 45
  • Serves 4

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Rosemary Garlic Agrodolce

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French Fleur De Sel Sea Salt

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Warm Quinoa Salad with Rosemary Garlic Agrodolce

A simple warm grain salad made with our savory Rosemary Garlic agrodolce. Recipe by Chef David Britton.

Ingredients

  • 1 C quinoa
  • 2 C water
  • 1/2 C pitted imported black olives
  • 1/2 C sun dried tomatoes, chopped
  • 2 scallions, white part only, chopped
  • 1/8 C flat leaf parsley, chopped
  • 1/8 C fresh basil, chopped
  • 1/2 C feta cheese, crumbled
  • 2 T Saratoga Olive Oil Rosemary Garlic Agrodolce
  • Saratoga Olive Oil French Fleur de Sel
  • freshly ground black pepper

Directions

  • 1. Rinse quinoa grains thoroughly in a fine mesh sieve and drain.
  • 2. Bring water to boil in a medium sauce pan over high heat. Stir in the quinoa and lower the heat.
  • 3. Let simmer for 15 minutes or until liquid is absorbed, remove from the heat and fluff quinoa with a fork.
  • 4. Transfer to a large bowl and let cool a bit.
  • 5. Add the remaining ingredients to the quinoa. Pour over the Rosemary Garlic Agrodolce, French Fleur de Sel & pepper. Toss and serve warm.

Reviews

Andrea Merenyi Posted On Dec 21, 2016
Terrific recipe! Made this already twice, once to try it out and then for a festive Holiday party just this past weekend. It is very easy and everyone loved it. My only two comments are to drizzle the quinoa while it's warm so it absorbs the agridolce and, as I learned from the initial attempt, you really need more than two tablespoons of the agridolce to be able to taste it in the salad. For my first attempt, I used at least 6 tablespoons for the recipe as written. But for the party, I doubled the ingredient amounts and used a half cup of the vinegar. If you are hesitant to use so much at once, use less but taste it as it cools because you will need more. I also prefer to toast the quinoa (in a dry skillet, stirring almost constantly) before rinsing and proceeding with this and any other recipe as toasting adds a bit of nuttiness to the grain. In short, this agridolce is superb! I'm almost done with my first large bottle and am gearing up to replace it soon. Well done, Saratoga!!

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Warm Quinoa Salad with Rosemary Garlic Agrodolce

  • All Year
  • 45
  • Serves 4

A simple warm grain salad made with our savory Rosemary Garlic agrodolce. Recipe by Chef David Britton.

Ingredients

  • 1 C quinoa
  • 2 C water
  • 1/2 C pitted imported black olives
  • 1/2 C sun dried tomatoes, chopped
  • 2 scallions, white part only, chopped
  • 1/8 C flat leaf parsley, chopped
  • 1/8 C fresh basil, chopped
  • 1/2 C feta cheese, crumbled
  • 2 T Saratoga Olive Oil Rosemary Garlic Agrodolce
  • Saratoga Olive Oil French Fleur de Sel
  • freshly ground black pepper

Directions

  • 1. Rinse quinoa grains thoroughly in a fine mesh sieve and drain.
  • 2. Bring water to boil in a medium sauce pan over high heat. Stir in the quinoa and lower the heat.
  • 3. Let simmer for 15 minutes or until liquid is absorbed, remove from the heat and fluff quinoa with a fork.
  • 4. Transfer to a large bowl and let cool a bit.
  • 5. Add the remaining ingredients to the quinoa. Pour over the Rosemary Garlic Agrodolce, French Fleur de Sel & pepper. Toss and serve warm.