Quinoa Salad with Cherries and Arugula
Serves: 4
Ingredients
PreparationIngredients
- 1 cup quinoa Add to list
- 6 cups water Add to list
- 1 1/2 cups fresh pitted organic cherries Add to list
- 1/4 cup fresh lime juice Add to list
- 1/4 cup olive oil Add to list
- 3 tablespoons honey Add to list
- 1 clove garlic, minced Add to list
- 1 1/2 teaspoons minced Serrano peppers, seeded (optional) Add to list
- 1/4 cup minced mint Add to list
- 1/4 cup minced cilantro Add to list
- 1/4 cup minced red onion Add to list
- 1/2 cup arugula or your choice of greens, shredded Add to list
- Salt to taste Add to list
Preparation
In a dry skillet over medium heat, toast the quinoa until it has a nutty aroma. Bring water to a boil in a saucepan and slowly add toasted quinoa. Cook for 15 to 20 minutes until tender and the outer rings appear on the grains.
Strain through a fine mesh colander. Place in a large bowl to cool. When cool, add remaining ingredients. Combine thoroughly and serve.
Recipe by , PCC Cooks instructor
Source: Sound Consumer July 2009
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