Cherry, Arugula and Quinoa Salad
Total Time
20 minutes
Prep Time
20 minutes
Rating
0 out of 5 stars
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Ingredients
1 serving
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- One handful of dark cherries, pitted and sliced in half
- Goat cheese crumbles
- Arugula
- Cooked quinoa (red or black is preferable to white quinoa)
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Preparation
Step 1
Cook the quinoa: measure out one cup of quinoa, pour into a colander, and rinse the quinoa under water for a minute. Pour the rinsed quinoa into a pot and add two cups water (you’re going for a 1:2 ratio of quinoa and water). Bring to a boil, then cover and simmer for 15 to 18 minutes. Remove from heat, let sit for a few minutes, and fluff with a fork.
Step 2
Assemble your salad: whisk together the dressing ingredients and toss with several handfuls of arugula. Add slightly warm quinoa, a good sprinkle of goat cheese, and cherries.
Step 3
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Chef's notes
Inspired by Kiss My Spatula’s Wild Arugula-Quinoa Salad with Cherries.
Make just one serving:
One cup of uncooked quinoa will yield enough cooked quinoa for about 3 or 4 salads. I like to have leftovers around for breakfast, but feel free to use ½ cup quinoa and one cup water if you don’t want much extra.
Make it dairy free:
Just omit the cheese!
