Quinoa Salad with Cherries, Feta, Pistachio + Lemon

Quinoa Salad with Cherries, Feta, Pistachio + Lemon

Deep and sweet, tart and bright, bursting with flavour – cherries are the jewels of stone fruit season, and they are only among us for a short while. This month, we are honouring all of the perfect sweet and savoury flavour combinations that work so well with seasonal stone fruit varieties. 

Because cherries are one of the most fleeting, we've put together a salad recipe, layered in flavour and texture. Delicate and spicy arugula and micro greens, briny feta and nutty quinoa meet sweet cherries. A healthy, impressive yet simple dish to enjoy while fresh cherries are here with us at the Portage location.

All of the ingredients can be found in our market, and we even included a few seasonal substitutions below so you can enjoy this dish all year round!

Here's what you need to make this delicous salad:

Serves 4-6

INGREDIENTS

Vinaigrette

  • 1/4 cup Extra virgin olive oil
  • 2 tbsp Lemon juice
  • 2 tbsp Balsamic vinegar
  • 2 tbsp Dijon mustard
  • 2 tbsp Honey
  • Salt + freshly ground pepper to taste

Salad

  • 150g Fresh arugula -  (about 4 large handfuls)
  • 1-2oz Fresh micro greens - arugula, basil, or your favorite in season micro green
  • 1/2 pound Cherries - pitted and halved
  • 3 oz Feta - crumbled
  • 1/3 cup Shelled pistachios - lightly toasted

Quinoa

  • 1/3 cup Dry quinoa
  • 2/3 cup Water
  • 1 tsp Salt

METHOD

  1. Combine quinoa, salt and water in a saucepan and bring to a boil.  Cover, reduce to a simmer and cook for 10 minutes.  Turn the heat off, leave the lid on and allow quinoa to sit on the burner for another 5-7 minutes. Remove the lid and fluff with a fork. Place in a bowl, let cool, and set aside.
  2. Dressing: whisk together all of the vinaigrette ingredients in a small bowl until emulsified. Set aside. 
  3. Toasting pistachios: In a skillet over medium-low heat, toast the nuts, tossing frequently, until fragrant, about 3-6 minutes. Remove from heat and chop into coarse pieces.
  4. Salad assembly: In a large serving bowl, combine the arugula, with 3/4 of the rest of the ingredients (micro greens, cherries, feta, pistachios, and quinoa). Drizzle enough vinaigrette to lightly coat the greens and toss to combine.  Top with the remaining 1/4 of the ingredients and an extra drizzle of vinaigrette if desired. Serve immediately.

A few extra notes:

  • Craving this salad in the Winter and no fresh cherries around?  No problem! Try using dried cherries instead for a hearty texture + sweet flavor.
  • Balsamic Vinegar: try to choose one that has a medium amount of thickness, with a tart, sweet taste. 
  • Change it up and add in Goat Cheese instead of feta. This will give you a slightly richer + creamier flavor in the salad.
  • Try something different and substitute the quinoa for Couscous or Brown Rice. Each will give you a unique texture and flavor.

 Want to know more about Balsamic Vinegar? Stay tuned for our upcoming blog about how to choose the perfect Balsamic Vinegar + Extra Virgin Olive Oil.


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