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.

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


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

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