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Quinoa Salad with Cherries, Almonds, Celery, and Pecorino

Servings: 6
Author: Pamela

Ingredients

  • 1 cup quinoa rinsed
  • 4 cups lightly packed arugula leaves
  • 2 cups cherries pitted and quartered
  • 2 celery stalks diced
  • 1/2 cup flat-leaf parsley leaves and tender stems chopped
  • 1/3 cup raw almonds toasted, chopped
  • Pecorino shaved with a vegetable peeler (about 1/2 cup shaved pieces)
  • Dressing:
  • 3 Tablespoons freshly squeezed lemon juice
  • 2 Tablespoons freshly squeezed orange juice
  • 2 teaspoons minced shallot
  • 2 teaspoons pure maple syrup or raw honey
  • 3 Tablespoons unrefined cold-pressed, extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper

Instructions

  • Place the quinoa and 1 3/4 cups of water in a medium-size saucepan and bring to a boil over high heat. Cover, lower the heat to a simmer, and cook for 15 minutes, or until all the water has been absorbed. Allow to sit, covered, off the heat for at least 10 minutes, but longer, if possible. Transfer to a serving bowl and fluff with a fork. Set aside to cool.
  • Add the arugula, cherries, celery, parsley, almonds, and pecorino, if using, to the quinoa.
  • Prepare the dressing: combine all the dressing ingredients in a screw-top jar and shake until emulsified or whisk in a bowl.
  • Pour enough dressing over the salad to coat everything lightly. Add more as needed.

Notes

Toast almonds in a skillet with a smidge of olive oil and a pinch of salt. For a nut-free option, use toasted sunflower seeds.