VIrginia Bed and Breakfast Picnic Lunch

Quinoa Salad

If you’ve spent any time at Warner Hall – and we’re so grateful for all of you who have – you know the Quinoa Salad is one of our favorites!


1 cup                   Quinoa

2 cups                  Water

To taste, Salt and Pepper

–       Bring the water to a boil

–       Add the quinoa and cover

–       Reduce the heat to low and cook for 10 minutes

–       Turn off heat and let sit 10 minutes

–       Remove from the pan, season and cool

Balsamic Vinaigrette

1/3 part      Balsamic Vinegar

1/3 part      Extra Virgin Olive Oil

1/3 part      Grape seed Oil

Season with salt and pepper, Tabasco and Worchester Sauce

–       Combine the vinegar and oils in a container with a lid

–       Season

–       Put the lid on the container and shake to combine or use a blender


You can make this with a blender but do not over blend.  It may make the olive oil turn bitter.

Cut the olive oil with the grape seed oil just to smooth out the olive oil flavor.  The grape seed oil has a very subtle flavor and works great for this purpose.

You can leave out or add any seasoning you would like! Your imagination is the only limit.

Salad Mix

Red Quinoa



Toasted Pine Nuts

Balsamic Vinaigrette

Salt and Pepper

–  Combine everything, except the vinaigrette

–  Add the vinaigrette, a little at a time, too moisten the mixture

–  Check and adjust the season with the salt and pepper




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