Ingredients

The following ingredients have 5 Servings
  • 1 cup uncooked quinoa
  • 1 cup cherries (pitted and quartered)
  • ¼ cup crumbled feta (omit or use vegan feta, if needed)
  • ½ cup chopped toasted almonds (see notes)
  • ¼ cup each: chopped basil, mint, and dill
  • juice from 2 large lemons
  • 1 tablespoon white vinegar
  • ¼ cup olive oil
  • ½ tablespoon dijon mustard
  • 1 clove garlic (very finely minced)
  • ½ teaspoon sea salt (see notes)
  • A pinch of cayenne

Instruction

  • Place the quinoa in a small pot and add 2 cups of water. Bring the pot to a boil over high heat. Cover the pot and reduce the heat to medium-low and continue to cook for 12-15 minutes. Remove the pot from the heat, fluff the quinoa with a fork, and set it aside with the lid off to cool. Note: to cool the quinoa fast, spread it out on a baking sheet.
  • While the quinoa is cooking, pit the cherries, chop (and toast, if needed) the almonds, and chop the herbs.
  • In a medium-sized bowl, whisk all of the salad dressing ingredients.
  • Once the quinoa is room temperature, transfer it to a serving bowl. Add all of the remaining ingredients to the bowl and pour the lemony dressing over the top. Toss well then serve.