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Using green in cooking is cheerful, and I adore this salad. Not to mention, it tastes fab. Lemony-garlic with a touch of honey and Dijon in the vinaigrette compliments the parsley, cilantro, feta, spinach, pumpkin seeds, and green onion that get tossed against the nutty, warm quinoa. Make it (ahead) for lunches or a grill-out, or spoon it with your dinner plate items. Delicious.

Feel free to substitute other herbs that you prefer for the parsley and cilantro.

Notes: garlic-infused olive oil is Trader Joe's.


Ingredients: 2 cups cooked and cooled quinoa, 1/2 cup chopped parsley, 1/2 cup chopped cilantro, 1 cup baby spinach, chopped, 4 ounces crumbled feta cheese, 1/3 cup pumpkin seeds, 2 chopped green onions.

For the vinaigrette: 2 tsp. Dijon mustard, juice of 1 lemon, 1/2 tsp. sea salt, 1/2 tsp. pepper, 1/4 cup garlic-infused olive oil, 2 tsp. honey.

Serves 4-6.

1. Make the vinaigrette: Combine the Dijon mustard, honey, lemon juice, sea salt, and pepper in a bowl. Drizzle in the garlic-infused olive oil, while simultaneously whisking until emulsified. Set aside.

2. Make the salad: Prepare the herbs and spinach and green onion by washing and drying. Roughly chop and add to a large bowl. Tip in the cooked quinoa followed by the feta and pumpkin seeds. Toss. Drizzle over the vinaigrette, then toss again. Allow salad to stand for at least 20 minutes before serving.

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1 commentaire

I didn't have pumpkin seeds but added chick peas... this and 1/2 avocado for lunch and I'm so full!!!

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