Quinoa Lovage and Chard Salad

Author Becky's Mindful Kitchen


  • 1 c quinoa cooked with 2 cups water for about 15 minutes. I toasted the quinoa in a cast iron pan for a few minutes before cooking it.
  • 2 c finely chopped lovage
  • 2 c finely chopped chard
  • 5 dates, chopped
  • 5 dried apricots chopped
  • 1/2 c walnuts chopped
  • 1/4-1/2 c crumbled feta


  • 1/4 c Harvest lemon olive oil (or olive oil plus 1T lemon juice)
  • 1 T Harvest garlic olive oil
  • 2 cloves garlic pressed
  • 2 T Harvest lemon balsamic or white balsamic vinegar or white vinegar plus 1T honey
  • salt and pepper to taste


  • Cool cooked quinoa.  Meanwhile mix dressing with greens and let sit while chopping fruit, walnuts and feta.  This gives the dressing a chance to cut the bitterness of the greens.  Mix everything together. You can serve warm or cold. 
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