Blenheim Apricot Balsamic Persian Lime Olive Oil

Quinoa Feta Salad with Persian Lime Olive Oil and Blenheim Apricot Balsamic

Name: Quinoa Feta Salad with Persian Lime Olive Oil and Blenheim Apricot Balsamic
Prep time: 10 min
Total time: 10 min
Yield: 2
Cuisine: North American
Ingredients: 3 Cups cooked quinoa, cooled; ½ Cup diced red pepper; ⅓ Cup crumbled feta cheese; ⅓ Cup dried cranberries; 4 Tbsp. Persian Lime Olive Oil; 2 Tbsp. Blenheim Apricot Balsamic

Jun 04, 2024

Mix up this easy lunch with a zesty dressing that shines with the flavours of Persian Lime Olive Oil and Blenheim Apricot Balsamic. Plus, it keeps well for a few days so you can pack it for work or a picnic!

Quinoa Feta Salad with Persian Lime Olive Oil and Blenheim Apricot Balsamic

Rated 4.0 stars by 2 users

Cuisine

North American

Servings

Prep Time

10 minutes

Image of Quinoa Feta Salad with Persian Lime Olive Oil and Blenheim Apricot Balsamic

Ingredients

3 Cups cooked quinoa, cooled
½ Cup diced red pepper
⅓ Cup crumbled feta cheese
⅓ Cup dried cranberries
4 Tbsp. Persian Lime Olive Oil
2 Tbsp. Blenheim Apricot Balsamic

View Cart (0) Checkout

Directions

In a large mixing bowl, combine quinoa, peppers, feta, and dried cranberries.
Add Persian Lime Olive Oil and Blenheim Apricot Balsamic and mix thoroughly. Season with salt and pepper, if desired, and serve.

Recipe Video

Recipe Note

This easy salad can be a blank canvas for many different olive oil and vinegar combinations. Try any of our citrus olive oils with a fruity balsamic to mix it up!