Cherry Quinoa Salad
It’s cherry season! Put this on your rader because this cherry salad is worth the 20 minutes of your life. It’s quick, simple, and full of flavor and texture.
Servings 4
Calories 517kcal
Ingredients
Simple Citrus Dressing
- 1 Lemon Zest and Juice
- 1 Tbs Honey
- 1 Shallot medium, finely chopped
- ⅓ c Olive Oil extra virgin
- Black Pepper crushed
- ¼ teaspoon salt
- ¼ teaspoon Black pepper crushed
- Make first and set aside to marinate
Cherry Salad Ingredients
- 1 cup quinoa dry
- 1 ¾ cups water or broth
- ¾ c cherries pitted and quartered
- 2 teaspoon fresh rosemary finely chopped
- 2 sprigs fresh thyme leaves removed from stems
- ½ c blue cheese crumbled
- ½ c walnuts roughly chopped
- 1-2 handfuls arugula
Instructions
- 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.
- 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.
- Toss together cooled quinoa, cherries, rosemary, thyme, walnuts, arugula, blue cheese and dressing. Garnish with more blue cheese as desired.
- Serves four, leftovers will store overnight for one day.
Notes
