Description
A vibrant Cherry Quinoa Salad that captures the essence of summer with sweet cherries, crunchy sugar snap peas, and creamy goat cheese.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 cup cherries, pitted and halved
- 1 cup sugar snap peas, trimmed
- 1/4 cup red onion, thinly sliced
- 1/2 cup goat cheese, crumbled
- 3 tablespoons apple cider vinegar
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water.
- Combine quinoa with water or vegetable broth in a medium saucepan.
- Bring to a rolling boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa becomes fluffy and tender.
- Fluff with a fork to separate the grains.
- In a large mixing bowl, combine cooked quinoa, halved cherries, sliced sugar snap peas, and red onion.
- Whisk together the apple cider vinegar, lemon juice, olive oil, salt, and pepper in a small bowl.
- Pour the dressing over the salad, and toss gently to ensure even coating.
- Top with crumbled goat cheese and serve immediately.
Notes
For variations, swap quinoa with farro or barley, and consider adding toasted nuts for extra crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg