Author Notes
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
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Ingredients
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.5 cups
Balsamic Vinegar
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1 pinch
Salt
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1.5 cups
Cooked and chilled quinoa
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1 cup
Arugula, coarsely chopped
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1/4 cup
Walnuts, chopped
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1/4 cup
Dried cherries, coarsely chopped
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1 tablespoon
Extra virgin olive oil
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1
Lemon, juiced
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1 teaspoon
Salt
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2 ounces
Goat cheese
Directions
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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.
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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.
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