Cherry, Arugula and Quinoa Salad

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!

cherry, arugula and quinoa salad





  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.
  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.


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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