Wild Arugula-Quinoa Salad With Cherries
- Reviews 1
Ready In: 45 mins
Serves: 2
Ingredients
- 1⁄2 cup quinoa
- 1 cup water
- 1 cup cherries, pitted halved, and quartered (about two handfuls)
- 2 cups baby arugula (about enough for two)
- 2 tablespoons lemon juice
- 1⁄2 teaspoon Dijon mustard
- 1 teaspoon fig jam
- 1 teaspoon honey
- 2 tablespoons extra-virgin olive oil
Directions
- Place quinoa in a fine-mesh strainer and run under cold running water. Rinse well.
- Add quinoa and water to a small saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 15 minutes until liquid is absorbed. Turn on heat and set aside.
- Meanwhile, prepare vinaigrette. In a large bowl, whisk together lemon juice, mustard, fig jam, and honey. Slowly, while continuing to whisk, add olive oil until vinaigrette is emulsified.
- Add arugula, quinoa, and cherries to bowl. Gently toss and serve immediately.
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