Food Gardening Network
Cherry, quinoa, and arugula salad with vinaigrette

Cherry, Quinoa, & Arugula Salad with Vinaigrette

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!




  1. 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.
  2. 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.
  3. To make the dressing: Whisk together all of the vinaigrette ingredients in a small bowl until emulsified.
  4. 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.
  5. To compose the salad: In a large serving bowl, combine the cooked quinoa, arugula, sliced cherries, crumbled goat cheese, and chopped nuts.
  6. Drizzle with enough vinaigrette to lightly coat the greens (you might only need half of the dressing) and toss to combine. Serve immediately.