A good vinaigrette can make or break a salad. This pistachio oil from La Tourangelle is cold pressed with a rich, nutty taste that compliments the bright mint laced throughout. We paired the oil with simply fresh lemon juice to preserve it’s aromatic flavour.
For the Salad you will need:
1 cup of dry quinoa
3 1/2 tbsp. of pistachio oil
a hand full each of chives and fresh mint leaves
1/3 cup of fresh or frozen green peas
1/3 cup of crumbled feta
1/3 cup of unsalted shelled pistachios
1/2 a lemon
Sea salt and pepper
Begin by cooking your quinoa. Bring 2 cups of water to a boil in a sauce pan. Once boiling, add in rinsed quinoa, stir, cover and reduce heat to med-low. Let cook 12- 15 minutes and set aside to cool completely.
Wash and chop chives, mint and roughly chop the pistachio’s. You will need about 2 tbsp. each of chopped mint and chives.
Combine chopped chives, mint, crumbled feta, green peas and pistachios over cooled quinoa and mix. Drizzle with pistachio oil and the juice of 1/2 a lemon. Finish with a pinch each of sea salt and fresh cracked pepper.
If you have time, let sit in the fridge a little to let the flavours soak in. Serve with a lemon wedge and enjoy!