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Sweet Cherry and Feta Quinoa Salad with Peach Vinaigrette

by May 26, 2019Recipes, Special Day Recipe

This is a unique dish that incorporates the sweetness of cherries with the mild taste of quinoa, the crunchiness of celery and the zing of red onion to create a delicious summertime salad. 

Ingredients

1 cup uncooked quinoa

½ cup peach jam (can substitute apricot)

¼ cup white wine vinegar (can substitute apple cider vinegar)

¼ cup olive oil

½ tsp Dijon

½ tsp kosher salt

2 Tbs. water

4 ounces fresh cherries, pitted and quartered (substitute 1/3 cup dried cherries or cranberries)

1 cup edamame or lime beans (fresh-steamed al dente. Frozen, cooked according to directions)

1 celery stalk, chopped

¼ cup red onion, finely chopped

¼ cup fresh parsley, chopped (substitute 2 cups lightly packed baby spinach or arugula)

¼ cup fresh mint, chopped

1/3 cup feta cheese, crumbled

¼ cup slivered almonds, toasted

 

Instructions

For the vinaigrette, place the jam, vinegar, olive oil, Dijon, salt and water in a small jar.  Close the lid and shake until blended.  

Rinse the quinoa and drain well.  Bring 1 ¼ cups of water and the quinoa to a boil in a large pot. Cover and reduce to a simmer.  Cook 10-12 minutes or until all the water is absorbed and the quinoa is just tender but still a little firm to the bite.  Once cooked, remove from heat and let stand, covered for 5 minutes.  Fluff with a fork, and then drizzle about ½ of the vinaigrette over the quinoa and toss to coat.  Allow cooling for a few minutes.

Add the cherries, edamame or limas, celery, onion, greens and feta to the quinoa.  Toss to combine. 

Refrigerate until ready to serve, ideally for a few hours to allow the vinaigrette to soak into the quinoa a bit and the flavors to combine.  Before serving, sprinkle with toasted almonds and drizzle with additional vinaigrette to moisten, tossing to combine.

 

Thanks to Ann at www.fountainavenuekitchen.com

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