1 C Quinoa, uncooked

2 C chicken stock

2 T Garlic EVOO from The Tasteful Olive

1/2 C sliced green onion

1/2 C diced carrots

1/2 C diced celery

1 C diced red/yellow peppers

3/4 C Feta cheese

8-10 fresh basil leaves (or Italian parsely)

3-4 T Harissa EVOO from The Tasteful Olive



1. Toast Quinoa in dry skillet until golden and then add to the 2 C. chicken stock in a large sauce pan. Boil, reduce to simmer, cover and simmer on low for 15 minutes, utnil all liquid is absorbed.

2. Meanwhile, saute vegetables in the Garlic olive oil until tender-crisp.  Add salt and pepper to taste.

3. Toss Qunioa and vegetables together, then add the Feta cheese.  Place in serving bowl.

4. Add fresh chopped basil leaves and finish with Harissa oil drizzled on top.

5. Salt to taste with a tasty sea salt from The Tasteful Olive's collection.

Variation: LEMONY QUINOA PILAF, using the LEMON FUSION EVOO in place of the Harissa, for finishing.

Recipe by Judith Sinderson