Warm Quinoa Salad with Rosemary Garlic Agrodolce

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

Products used: French Fleur De Sel Sea Salt, Rosemary Garlic Agrodolce


1 cup Quinoa
2 cups Water
½ cup pitted imported Black Olives
½ cup Sun Dried Tomatoes, chopped
2 Scallions, white part only, chopped
⅛ cup flat leaf Parsley, chopped
⅛ cup fresh Basil, chopped
½ cup Feta Cheese, crumbled
2 Tbsp SOOC Rosemary Garlic Agrodolce
SOOC French Fleur de Sel
Freshly ground black Pepper


Rinse quinoa grains thoroughly in a fine mesh sieve and drain.

Bring water to boil in a medium sauce pan over high heat. Stir in the quinoa and lower the heat.

Let simmer for 15 minutes or until liquid is absorbed, remove from the heat and fluff quinoa with a fork.

Transfer to a large bowl and let cool a bit.

Add the remaining ingredients to the quinoa. Pour over the Rosemary Garlic Agrodolce, French Fleur de Sel Sea Salt, and pepper. Toss and serve warm.