For a delicious light lunch, make our Cherry, Quinoa, and Arugula Salad with Vinaigrette—goat cheese is optional. You can use couscous instead of quinoa, but the quinoa makes the salad gluten free. Fresh, filling, and flavorful!
Author:Bill Dugan
Prep Time:12 minutes
Cook Time:20 minutes
Total Time:32 minutes
Yield:Serves 4 to 6 1x
Category:Salads & Dressings
Ingredients
Scale
3/4 cup dry quinoa
1/2 pound fresh cherries, pitted and sliced
1/3 cup shelled pistachios
6 ounces arugula greens
4 ounces goat cheese crumbles
Balsamic vinaigrette
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
2 teaspoons honey or maple syrup or agave nectar
Generous amount of freshly ground black pepper
1/8 teaspoon salt
Instructions
Bring 2 cups of water to a boil in a 2-quart pot. Add 1 cup of red or white quinoa and return to a boil.
Cover, reduce heat to medium, and simmer until water is absorbed, about 12 minutes. Remove from heat, fluff with a fork, and set aside to cool.
To make the dressing: Whisk together all of the vinaigrette ingredients in a small bowl until emulsified.
To toast the nuts: In a skillet over medium-low heat, toast the pistachios, tossing frequently until fragrant, about 3 to 6 minutes. Remove from heat, and use a chef’s knife to chop the nuts into small pieces.
To compose the salad: In a large serving bowl, combine the cooked quinoa, arugula, sliced cherries, crumbled goat cheese, and chopped nuts.
Drizzle with enough vinaigrette to lightly coat the greens (you might only need half of the dressing) and toss to combine. Serve immediately.
Notes
Balsamic Vinaigrette makes extra that you can save for later recipes.
