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The O&G Sisters' favorite quick & easy spring quinoa salad bowl with asparagus, cherry tomatoes & their famous organic lemon olive oil drops.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 bunch asparagus, cut into 1–1½ inch pieces
- 1–2 cups cherry tomatoes, halved
- 1–2 tbsp regular olive oil (for roasting)
- ½–1 tsp lemon olive oil drops (start small, adjust to taste)
- Salt, to taste
- Fresh parsley, chopped
- Feta cheese (optional)
- Kouses Estate olive oil (for finishing, optional)
Instructions
1. Cook the quinoa
Rinse if needed, then cook 1 cup quinoa with 2 cups water. Bring to a boil, reduce to simmer, cover for 15 minutes. Let sit 5 minutes, then fluff.
2. Roast the vegetables
- Toss asparagus with olive oil and salt, roast at 400°F (200°C) for about 10–12 minutes.
- Toss tomatoes with a little oil and roast for about 8–10 minutes until just blistered.
3. Assemble
In a large bowl, combine:
- Cooked quinoa
- Roasted asparagus and tomatoes
Add:
- Lemon olive oil drops (start with ½ tsp, then taste)
- A drizzle of Kouses Estate extra virgin olive oil
- Salt to taste
4. Finish
- Toss in chopped parsley
- Add feta, if using
A few tips before you start :
- Go slow with the drops: They’re more concentrated than lemon juice. So add, taste, then adjust.
- Balance: If it tastes a bit “flat,” a tiny pinch of extra salt will bring the lemon flavor forward.
- Texture boost (optional): A handful of toasted nuts or seeds works really well with the lemon oil.
- If you want a more acidic punch, you can add a little bit of vinegar.
