Quinoa Salad with Cardamom and Coriander Extra Virgin Olive Oil


Cardamom and Coriander Extra Virgin Olive Oil - Single Serve Dressing, Live Oil


Live Oil Cardamom and Coriander

The new Generation of Live Oil is composed of Extra Virgin Olive Oil infused with natural extract from organic herbs and spices, packed in single serve PET bottles all security seal with a metal cap. GMO free and gluten free. (read more). In this article we would like to focus on two specific products: Cardamom and Coriander Extra Virgin Olive oil

Cardamom is an oriental spice, commonly used in Indian cuisine, but it has also made its way into ayurvedic medicine, help to maintain good health and increase longevity.

Coriander is unique because it’s both an herb (coming from the leaves) and a spice (coming from the seeds). Both coriander seeds and leaves have traditionally been used in to stimulate digestion.

Cardamom and Coriander are often used in western cuisine, commonly use in dishes of meat, poultry or salads.

Today we want to propose a Spicy Quinoa Salad with Vegetables, vegan, gluten free and healthy recipe.

Quinoa is one of the world’s most popular health foods, it technically isn’t a cereal grain, but a pseudo-cereal (gluten-free), high in protein and one of the few plant foods that contain all nine essential amino acids.

It is also high in fiber, magnesium, B-vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants, it’s perfect with our genuine Cardamom and Coriander Extra Virgin Olive Oils.


Spicy Quinoa Salad with Vegetables

Ingredients for 2 person

  • 1/2 cup quinoa
  • 3/4 cup water
  • 1/2 Red Onion, chopped
  • 1 Red Bell Pepper, chopped
  • 1/2 Eggplant, chopped
  • 1 bottle of “Live Oil” Cardamom Live Oil Extra Virgin Olive Oil (15ml)
  • 1 bottle of “Live Oil” Coriander Live Oil Extra Virgin Olive Oil (15 ml)
  • Salt and Pepper to taste


Rinse the quinoa under water in a metal sieve for about 30 secs. Add rinsed quinoa and water to a pot and season with salt. Cover and simmer for 12 minutes, then remove from heat and let sit with the lid on for another 5 minutes.

While the quinoa is cooking, heat 1 bottle of Cardamom Live Oil Extra Virgin Olive Oil  in a saucepan over medium heat. Stir in the onion, and cook until the onion softens and the aroma mellows, about 2 minutes. Add the red pepper and eggplant; continue cooking until the vegetables soften, about 5 minutes. Season with salt, and pepper, and cook for 1 minute more, then stir in the cooked quinoa.

Drizzle with 1 bottle of Coriander Live Oil Extra Virgin Olive Oil

Can be served hot or cold.

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