Earls’ Mediterranean Quinoa Salad

Quinoa Salad

1 fl oz Basil and Spinach Puree

3oz Red Quinoa

3oz Baby Gem Lettuce (bite sized pieces, no larger than 2”)

0.3oz Live Watercress

1t Cilantro (½” chopped)

1t Parsley (½” chopped)

6 pieces Mint (1” x 1” pieces)

6 pieces Basil (1” x 1” pieces)

2fl oz Oregano Vinaigrette

0.7oz Salt Cured Cucumber

0.5oz Lipstick Radish (halved lengthwise)

0.5oz Oven Dried Grape Tomatoes (12-15)

0.4oz Spanish Olives (halved across the length)

1T Feta (crumbled)

4-5 pieces Whole Toasted Almonds

1 breast Gremolata Chicken (cooked, cut randomly into 6)


4.2oz Shallots (rough chopped)

2.5oz Grainy Mustard

0.8oz Honey

0.3oz Minced Garlic Cloves

15fl oz Grapeseed Oil

8fl oz + 1 T White Wine Vinegar

1T + ½ t Oregano (dry)

¾t Fine Salt


Using a rubber spatula place 1 fl oz basil and spinach puree near the bottom of bowl you will be serving the salad in.

 In a mixing bowl place red quinoa, baby gem lettuce, live watercress, chopped cilantro, chopped parsley, mint, basil and oregano vinaigrette. Toss until evenly coated and pile neatly over the basil and spinach puree. Randomly drop cucumber, oven dried grape tomatoes, radish and Spanish olives around the salad.

Sprinkle the salad with feta and 4-5 pieces toasted whole almonds.

If adding chicken, slice chicken breast and randomly place alongside of bowl


Place all ingredients into bow. Using a handheld blender, puree until emulsified. Best made 24 hours in advance. Can be kept sealed and refrigerated up to 5 days.

About the Chef
CAM ARMSTRONG has been with Earl’s for 15 years and is a Red Seal Certified Chef. His position as a chef allows him to create culinary works of art that have been recognized time and again by his customers and the company
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