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Spring Quinoa Crunch Salad

Name: Spring Quinoa Crunch Salad
Cuisine: Salads, Side Dishes
Ingredients: 3 cups cooked quinoa; 3 cups shredded purple cabbage; 2 grapefruits, sliced; 5 mandarin oranges; 1 large cucumber, diced; 1/2 cup SOOC Milanese Gremolata Olive Oil; 3 tbsp. SOOC Grapefruit Balsamic Vinegar; salt to taste; Optional: sliced almonds and goat cheese

A must make recipe that is fully crave worthy and bursting with color and flavor in every bite! 🌸🌿🍊

This super simple spring salad is elevated thanks to SOOC Milanese Gremolata Olive Oil and Grapefruit Balsamic Vinegar that perfectly complement every ingredient in this dish!

Products used: Milanese Gremolata Olive Oil , Grapefruit Balsamic Vinegar

Ingredients

3 cups cooked quinoa
3 cups shredded purple cabbage
2 grapefruits, sliced
5 mandarin oranges
1 large cucumber, diced
1/2 cup SOOC Milanese Gremolata Olive Oil
3 tbsp. SOOC Grapefruit Balsamic Vinegar
salt to taste
Optional: sliced almonds and goat cheese

Directions

Cook your quinoa, according to package instructions. Allow to cool slightly.

Then, combine all ingredients in a large bowl. Drizzle on your SOOC Grapefruit Balsamic Vinegar and your Milanese Gremolata Olive Oil over top of everything and toss to combine.

This can be served immediately or chilled in the refrigerator. It truly gets better as it sits in the refrigerator, so it’s perfect for meal prep!