• 1 c multi-colored quinoa (thoroughly rinsed)
• 2 c chicken broth
• 2 Persian cucumbers sliced into small cubes
• 1 c Heirloom cherry
tomatoes sliced in half
• 2 scallions diced (white and green)
• 1/2 c toasted walnuts chopped
• 1/3 c crumbled Feta cheese
• 1/8 c dijon mustard
• 1/4 c red wine vinegar
• 3/4 c canola oil
• salt and herbs to taste
Sip in Summer with Domaine Carneros! Details
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