Cherry and Quinoa Salad
20
Fresh sweet cherries and quinoa are tossed with celery, creamy goat cheese, toasted almonds and tangy white wine vinaigrette.
Ingredients
| 1 | cup |
quinoa
rinsed |
|
| 2 | cups |
water
|
|
| 2 | cups |
cherries
freshly pitted and halved |
* |
| 2 | each |
celery stalks
tough ends removed and thinly sliced |
|
| ½ | cup |
goat (chevre) cheese
crumbled |
* |
| 4 | tablespoons |
almonds
sliced and toasted |
|
| White wine vinaigrette: | |||
| 4 | tablespoons |
olive oil, extra-virgin
|
|
| 2 | tablespoons |
white wine vinegar
|
|
| ½ | teaspoon |
dijon mustard
|
|
| 1 | x |
salt and black pepper
to taste |
* |
Directions
Add the quinoa and water in a medium saucepan.
Cover, bring to a boil, reduce the heat to low, and let simmer for 15 minutes.
Turn off the heat, and let stand for another 5 minutes. Fluff with a fork.
Transfer the quinoa into a large mixing bowl.
In a small bowl, whisk together the dressing ingredients until well blended, season with salt and black pepper.
Add the cherries, celeries and goat cheese into the same mixing bowl.
Pour the dressing over, and gently toss until well combined.
Season to taste with more vinegar, salt and black pepper if needed.
Served warm, at room temperature or chilled with toasted almonds sprinkled on top.
