Quinoa Salad

Try this delicious quinoa salad for a light and refreshing lunch or dinner!


  • ⅓ cup Culinary Tours Spanish Extra Virgin Olive Oil  
  • 2 tablespoons white wine vinegar 
  • 2 teaspoons Culinary Tours French Style Dijon Mustard made with White Wine 
  • ½ cup Glazed Almonds 
  • Salt and freshly ground black pepper 
  • 1 cup cooked quinoa (from about 1/3 uncooked) 

Optional Additions: 

  • Dried Cranberries (¼ cup roughly chopped) 
  • Broccoli Florets: about 1.5 cups 
  • 12 ounces of blanched green beans and/ or sugar snap peas 
  • ½ cup coarsely chopped fresh tender herbs (such as parsley, chives, basil, tarragon, and dill) 


  1. Blend oil, vinegar, mustard, and 2 Tbsp. nuts in a high-speed blender, adding water by the tablespoonful if dressing is too thick, until smooth and the consistency of heavy cream. Season with salt and pepper.
  2. Toss the dressing and remaining nuts with quinoa in a medium bowl. Add optional additions as desired. Season with salt and pepper.