Prep Time : 20h 00
Cooking Time : 20h 00
Servings Number : 4 - 6 people
Tangy feta and lemon vinaigrette complement crunchy vegetables and Northwest cherries.
Ingredients
- [[[FOR THE QUINOA]]]
- 1 cup quinoa
- 2 cups water
- [[[FOR THE SALAD]]]
- 1 bunch spinach, stems removed
- 2 cups cherry tomatoes, halved
- 1 cucumber, peeled and diced
- 1 small red onion, finely sliced
- 1/3 cup Chukar® Bing Cherries
- 1/3 cup kalamata olives, pitted
- 2/3 cup feta cheese, chunks
- [[[FOR THE DRESSING]]]
- 1 tablespoon fresh lemon juice
- ½ tablespoon red wine vinegar
- Pinch of kosher salt
- ¼ teaspoon cracked pepper
- 1 clove garlic, peeled and mashed
- ¼ cup extra virgin olive oil
Method
- Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Turn down heat and simmer for 20 minutes. Remove from heat, fluff with fork and allow to cool.
- Combine all salad ingredients with cooled quinoa.
- <b>Make the dressing:</b> Combine all dressing ingredients in a small jar with lid. Shake well and toss with salad immediately.