Bring quinoa and water to a boil in a large saucepan over medium heat. Reduce heat to low-medium and let simmer for 15 minutes, covered. Remove from heat and let sit for 5 minutes, fluff. Quinoa is typically 1:2 ratio on water, but I cut back the water to allow for the dressing absorption.
1 cup quinoa, 1 ¾ cups water or broth
Simple Citrus Dressing is a staple in my house. Place all ingredients in a mason jar in order ingredients listed and allow to marinate while you assemble the salad. The lemon will dissolve the honey. Once your salad is ready to toss, shake all the ingredients in the jar on pour over the salad to toss.
1 Lemon, 1 Tbs Honey, 1 Shallot, ⅓ c Olive Oil, Black Pepper, ¼ tsp salt, ¼ tsp Black pepper
Toss together cooled quinoa, cherries, rosemary, thyme, walnuts, arugula, blue cheese and dressing. Garnish with more blue cheese as desired.
¾ c cherries, 2 tsp fresh rosemary, 2 sprigs fresh thyme, ½ c blue cheese, ½ c walnuts, 1-2 handfuls arugula
Serves four, leftovers will store overnight for one day.