Cherry Quinoa Salad

Serving bowl of cherry quinoa arugula salad with salad tongs resting in it.

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.

Course Salad

Cuisine American

Keyword cherry quinoa arugula salad, Cherry Salad, healthy salad recipe, quinoa salad with cherries, quinoa salad with fruit

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 517kcal

Author Bite Me Industries

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

Nutrition