Quinoa, Cherry, and Goat Cheese Salad
A refreshing Quinoa, Cherry, and Goat Cheese Salad perfect for summer gatherings.
Equipment
- large skillet
- Saucepan
- large bowl
Ingredients
- 2 tablespoons olive oil
- 1 large sweet Vidalia or yellow onion peeled and diced small
- 1 cup quinoa white or tri-colored
- 1.25 cups water
- 2 tablespoons apple cider vinegar
- 2 tablespoons lemon juice
- 1 teaspoon salt plus more for seasoning
- 0.5 teaspoon freshly ground black pepper plus more for seasoning
- 4 green onions trimmed and sliced
- 1.5 to 2 cups fresh cherries pitted and halved
- 1.5 cups sugar snap peas halved if desired
- 4 ounces crumbled goat cheese or honey chèvre
- 0.33 cup fresh mint leaves finely chopped
- 1 tablespoon apple cider vinegar optional
- 1 tablespoon lemon juice optional
- 1 tablespoon honey optional
Instructions
- In a large skillet, heat olive oil over medium-high heat and add the Vidalia onions. Cook until softened and lightly caramelized, about 7 minutes.
- Stir in the quinoa and toast for about 30 seconds.
- Add water, apple cider vinegar, lemon juice, salt, and pepper. Stir, reduce heat to low, cover, and cook for 12 to 15 minutes until liquid is absorbed.
- In a large bowl, combine green onions, cherries, snap peas, goat cheese, and season to taste with salt and pepper.
- Add the cooked quinoa (cool it first if desired) and mix well. Adjust seasoning with optional ingredients as preferred.
Notes
Can be served warm or stored in the fridge for up to 5 days.
Nutrition
Serving: 1saladCalories: 403kcalCarbohydrates: 59gProtein: 13gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 8gCholesterol: 13mgSodium: 882mgFiber: 10gSugar: 33g
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