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!
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
Cooked quinoa (red or black is preferable to white quinoa)
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.
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.
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!
▸ Nutrition Information
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