Cherry, Arugula and Quinoa Salad
from Cookie + Kate

Name: Cherry, Arugula and Quinoa Salad
Ingredients: Goat cheese crumbles; Arugula; 1 tablespoon olive oil; 1 tablespoon balsamic vinegar; 1 teaspoon Dijon mustard; salt and pepper, to taste; One handful of dark cherries, pitted and sliced in half; Cooked quinoa (red or black is preferable to white quinoa)

You need 8 Ingredients

Cooked quinoa (red or black is preferable to white quinoa)

One handful of dark cherries, pitted and sliced in half

salt and pepper, to taste

1 teaspoon Dijon mustard

1 tablespoon balsamic vinegar

1 tablespoon olive oil

Arugula

Goat cheese crumbles

Showing 1 out of 2 Steps

Cook the quinoa: measure out one cup of quinoa, pour into a colander, and rinse the quinoa under water for a minute. Pour the rinsed quinoa into a pot and add two cups water (you're going for a 1:2 ratio of quinoa and water). Bring to a boil, then cover and simmer for 15 to 18 minutes. Remove from heat, let sit for a few minutes, and fluff with a fork.

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