Olive Oil Quinoa Salad with Seasonal Veggies

Craft a nutrient-packed meal with this vibrant Olive Oil Quinoa Salad. Combining the health benefits of quinoa with seasonal vegetables and the richness of Pure Gold Olive Oil, this salad isn't just delicious—it's also a superfood powerhouse! Perfect for fitness enthusiasts, vegetarians, and those on a Mediterranean diet.


  • 1 cup quinoa, rinsed and drained
  • 2 cups water or vegetable broth
  • 2 tbsp Fresh Press Farms Pure Gold Olive Oil
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red bell pepper, finely chopped
  • 1/4 cup red onion, finely diced
  • 2 tbsp fresh basil, chopped
  • 2 tbsp fresh parsley, chopped
  • 1/4 cup feta cheese, crumbled (optional for vegans)
  • Juice of 1 lemon
  • Salt and freshly ground black pepper, to taste


  • In a saucepan, bring the water or vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is cooked and the liquid is absorbed. Fluff with a fork and let it cool.
  • In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red bell pepper, and red onion.
  • In a small bowl, whisk together the Fresh Press Farms Pure Gold Olive Oil, lemon juice, salt, and pepper. Pour this dressing over the quinoa mixture.
  • Add the fresh basil, parsley, and feta cheese to the salad. Toss well to combine all ingredients.
  • Serve immediately or refrigerate for an hour to allow the flavors to meld.

Chef’s Note: This salad is not only a feast for the eyes but also packed with nutrients, making it ideal for those looking for health and taste in one dish. The Pure Gold Olive Oil adds a luxurious touch, enhancing the salad's overall flavor. Adjust the veggies based on the season to ensure freshness and a changing flavor profile throughout the year!