Warm Quinoa Salad with Rosemary Garlic Agrodolce

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

Dairy Free, Nut Free, Salads, Side Dishes, Vegan, Vegetarian


All Year, Summer

Prep Time:

45 minutes




  • 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

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


  • 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.