
Marinade: Honey Ginger & Sesame Salmon
Featuring our Honey Ginger White Balsamic and Japanese Toasted Sesame Oil, this simple baked salmon recipe is infused with a quick homemade teriyaki-style sauce.
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Salad & Such
Mediterranean
Michelle Rudell
4
15 minutes
15 minutes
300
Quinoa transforms this classic tabbouleh into a gluten-free delight, enhanced by a vibrant dressing featuring Milanese Gremolata Olive Oil and zesty Suyo Cucumber White Balsamic. Bursting with fresh flavors from cherry tomatoes, cucumber, feta cheese, and herbs, this Mediterranean-inspired salad is perfect for a light lunch or as a complement to shawarma, falafel, or grilled fish. Prepare ahead and enjoy the ease of a dish that stays fresh and flavorful for days.
¼ cup Milanese Gremolata Infused Olive Oil
2 tbsp Suyo Cucumber White Balsamic
1 cup dry quinoa
1 pint cherry tomatoes, quartered
1 english cucumber, diced
½ feta cheese, diced or crumbled
1 cup fresh parsley, chopped
⅓ cup red onion, diced small
¼ kalamata olives, pitted and chopped (optional)
1 or 2 tbsp fresh mint, chopped (optional)
Salt & Pepper to taste
Cook quinoa according to package directions. Once cooked, cool completely.
Featuring our Honey Ginger White Balsamic and Japanese Toasted Sesame Oil, this simple baked salmon recipe is infused with a quick homemade teriyaki-style sauce.
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