Ingredients:
Salad:
2 cups water
1 cup quinoa
1 teaspoon bouillon granules (chicken, vegetable, or beef)
salt and freshly ground black pepper to taste
3 Campari tomatoes, diced
1/2 cup of chopped fresh parsley
2 Tbsp. thinly sliced scallions
Dressing:
3 Tbsp. Bittersweet Herb Farm Balsamic Vinegar with Maple Syrup
1 Tbsp. Bittersweet Herb Farm Garlic with Rosemary Oil
2 Tbsp. extra-virgin olive oil
2 tsp. Bittersweet Herb Farm Zesty Garlic Seasoning
Directions:
Bring 2 cups water, quinoa, and bouillon granules to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Spread quinoa onto a baking sheet and refrigerate until cooled, about 30 minutes.
Mix quinoa, chopped fresh parsley, tomatoes, and scallions together in a large bowl.
Whisk Bittersweet Herb Farm Balsamic Vinegar with Maple Syrup, Bittersweet Herb Farm Garlic with Rosemary Oil, olive oil, and Bittersweet Herb Farm Zesty Garlic Seasoning in a small bowl until well blended; drizzle over the quinoa mixture and stir to coat.