Summer Entertaining: Cherry Quinoa Salad

When it's cherry season this is the salad to turn to.  This salad has it all, spicy arugula, textured quinoa, tart cherries, crunchy pistachios, and creamy feta. The perfect combination salad!

Cherry Quinoa Salad

This salad is light, healthy and refreshing.  It's something I have made at least 4 times since cherry season has begun.  It's so easy to through together and it's what I love about this salad!

This can be made with any grain but I love it with quinoa.  Keep in mind you can use any leftover grains for this salad the next day.  

Enjoy!

What Ingredients do I need?

• quinoa - white or tri-colored
• cherries
• cucumber
• scallions
• pistachios
• arugula
• fresh parsley
• fresh mint
• feta cheese
• olive oil
• red wine vinegar
• orange juice
• Dijon mustard

Substitutions and Variations

• Swap out the arugula base for spinach or spring greens

• Don't have fresh cherries - use frozen

• Don't care for mint? try basil or cilantro

• Leave out the cheese or try ricotta salata

• Try a different grain.  Farro or bulgur would be wonderful.

Kitchen Tips and Notes

• Use this handy cherry pitter for quick and easy pitting.

• Place everything in a large bowl and toss.

• Use a mason jar for the salad dressing and shake until emulsified.

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Cherry Quinoa Salad

serves 4

1 cup quinoa

1 cup water
2 cups of pitted and halved cherries
1 cup cucumber, diced

2 scallions chopped
1/3 cup of pistachios, chopped
2 handfuls of arugula
1/4 cup parsley, chopped
1/4 cup mint, chopped
1/3 cup feta cheese crumbled

Dressing

1/2 cup Olive oil
1Tablespoon red wine vinegar
2 tablespoons orange juice
1 tsp Dijon mustard
Salt and pepper to taste

Rinse the quinoa and it and the water to a pot and bring to a boil.  Stir, cover and reduce heat to a simmer for 15 minutes until water is absorbed.  Remove from health and keep covered for 5 minutes.  Fluff with a fork.  Allow to cool.  Once cooled, add all salad ingredients to a large bowl.

In a mason jar or a small bowl add dressing ingredients and shake or whisk until emulsified.  Drizzle the salad with the vinaigrette and toss to combine.

Adapted from Diane Morrisey