This salad features peppery arugula, warm black quinoa, goat cheese, and gorgeous dark red cherries, tossed with an easy balsamic vinaigrette. It’s a flavorful, healthy summer salad!
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 1/2 cup quinoa and one cup water if you don’t want much extra.
Make it dairy free: Just omit the cheese!
Recipe from Cookie and Kate: https://cookieandkate.com/cherry-arugula-and-quinoa-salad/