Quinoa Salad with Cherries and Arugula | PCC Natural Markets

Quinoa Salad with Cherries and Arugula

Serves: 4

Your rating: None (13 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

In a dry skillet over medium heat, toast 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, covered, over low heat, 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 Jennifer Adler, former PCC Cooks instructor

More about: cherries, quinoa

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