Floating Olive Branch
Quinoa Salad with Rosemary Garlic Agrodolce


2 cups chicken stock
1 cup quinoa
1/3 cup golden raisins soaked in warm water, drained
Toasted slivered almonds
1.2 cup cherry tomato cut in halves
2 tablespoons chopped parsley
2 tablespoons  Arbequina Extra Virgin Olive Oil
3 tablespoon Seasons Rosemary Garlic Agrodolce
Salt and freshly ground pepper to taste
Seasons Rosemary Fused Premium Salt
Fresh cilantro leaves for garnish


In a deep saucepan over medium-high heat, combine chicken stock and quinoa and bring to a boil, then reduce heat to a simmer, cover, and cook for about 15 to 17 minutes or until quinoa is tender but still chewy.
Spread on a baking sheet and let cool down.
In a large mixing bowl, combine raisins, cherry tomato, chopped parsley, cooked quinoa, Seasons Rosemary Garlic Agrodolce, Arbequina extra virgin olive oil, salt, and pepper, and mix well.

Sprinkle with almonds, cilantro leaves, and rosemary fused premium salt.