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Tropical Quinoa Salad with Gordal Olives

Yields1 Serving

Tropical Quinoa Salad with Gordal Olives from Spain

 1 cup green Gordal olives
 2 cups mixed quinoa
 1 cup fresh mango, peeled
 1 red bell pepper
 4 branches of fresh basil, chopped
 2 branches of fresh mint, chopped
 1 tbsp honey
 1 tbsp apple cider vinegar
 3 tbsp extra virgin olive oil
 1 green onion
 ½ cup of fresh cheese

Roughly chop the olives.


Chop the red bell pepper into small squares and the mango into slightly larger pieces. Slice the onion, then crumble the cheese with your fingers. Set aside.


Bring a saucepan with plenty of water to a boil and add the quinoa and a bit of salt. Cook for 15 minutes and drain. Set aside at room temperature until it cools.


Prepare the dressing by mixing the apple cider vinegar, honey and extra virgin olive oil.


In a bowl, mix the olives, quinoa, mango, red bell pepper, basil and mint together with the dressing.


Serve in individual bowls and sprinkle with the sliced onions, fresh crumbled cheese, as well as chopped and whole olives for garnish.