Recipe courtesy of Katy Keiffer

Quinoa Salad with Twig Farm Goat Tomme

  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 15 min
  • Yield: 6 servings
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Ingredients

2 cups quinoa

8 ounces Twig Farm goat Tomme, diced or crumbled

2/3 cup canola oil

1/3 cup lemon juice

1/2 teaspoon ground allspice

2 Kirby or Israeli cucumbers, peeled, seeded and cut into small dice

1 large stalk celery, cut into small dice

1 bunch fresh mint, leaves chopped

1 bunch fresh flat parsley, leaves chopped

1 bunch scallions

1 pack grape tomatoes, each sliced in half

Salt and freshly ground black pepper

Directions

  1. Cook the quinoa according to the directions on the box. Combine the cheese, oil, lemon juice, allspice, cucumbers, celery, mint, parsley, scallions and tomatoes. Season with salt and pepper. Let sit in the refrigerator for 1 hour for the flavors to meld.