Quinoa Salad with Almonds and Cherries

Serves: 6


Quinoa-Almond Salad:

1 cup uncooked quinoa, rinsed well

2 cups water

1/2 tsp salt

1/2 cup coarsely shredded carrot (about 1 small)

1/4 cup sliced almonds, toasted

1/4 cup dried cherries, roughly chopped or dried cranberries

Balsamic Vinaigrette:

2 Tbsp chopped fresh parsley

2 Tbsp Flying Olive Persian Lime, Lemon, or Blood Orange Extra Virgin Olive Oil

2 Tbsp Flying Olive Black Cherry, Blueberry, Raspberry, Cranberry Pear Balsamic Vinegar

1/2 tsp salt

1 tsp honey, if desired

A grind of black pepper


Bring water, well-rinsed quinoa, and salt to boil in a 2-quart saucepan, stirring once or twice. Reduce heat to low. Cover and simmer 12 to 15 minutes or until tender. Remove saucepan from heat and let stand at least 5 minutes. Fluff quinoa with fork. Cool 15 minutes. Place in a large bowl.

In a small bowl or jar with a lid, whisk or shake Flying Olive Extra Virgin Olive Oil of Choice, Balsamic Vinegar of Choice, and remaining vinaigrette ingredients together.

Mix quinoa, remaining salad ingredients, and vinaigrette in a large bowl. Serve warm, or cover and refrigerate about 4 hours until chilled. Serve on a bed of lettuce (photo has Bibb or Boston lettuce and radicchio.)

Submitted by Barb L.