2 cups quinoa, cooked
1 tbsp. Double Garlic Olive Oil
2 tsp. fresh basil, chopped
2 tsp. fresh mint, chopped
1 tbsp. fresh parsley, chopped
salt and pepper to taste
1/4 cup fresh tomatoes, chopped
1/8 cup red onion, peeled and minced
3/4 cup fresh asparagus, blanched and chopped
6-8 Chardonnay Almond Stuffed Olives, halved
1 tbsp. Garlic Balsamic Vinegar
1 tbsp. Double Garlic Olive Oil
garnish:
fresh basil sprigs
scallions, chopped
In a large bowl toss quinoa, garlic oil, basil, mint and parsley until blended and season with salt and pepper.
Top salad with tomatoes, red onion, asparagus and halved olives, drizzle with oil and vinegar. Garnish with basil sprigs and chopped scallions before serving.