This Walnut and Quinoa salad bring together many flavors and textures including peppery arugula, the tartness of dried cherries, and the creamy bite of goat cheese. Walnuts play a key role by adding the crunch! —linda
Cooked and chilled quinoa
Arugula, coarsely chopped
Dried cherries, coarsely chopped
Extra virgin olive oil
In This Recipe
In a small saucepan, bring balsamic vinegar and pinch of salt to boil. Reduce to low and simmer for @15 minutes or until thickened. Remove balsamic glaze from heat and allow to cool.
In large bowl mix together quinoa, arugula, walnuts, dried cherries, evoo, lemon juice and salt until well combined. Add goat cheese and mix until fully distributed. Serve with a drizzle of the balsamic glaze.