Cherry Arugula Quinoa Salad Food
ARUGULA, CHERRY AND GOAT CHEESE SALAD
This salad was inspired by a dish billed as Cherries and Goat Cheese on the menu at Westside Tavern in Los Angeles. Even if you're not inclined to add fruits like blueberries and cranberries to salads, this combination could change your mind. Even sweet cherries have a tart edge to them, and the combination of their sweet/tart flavor and juicy but firm texture with the pungent arugula, creamy goat cheese and crunchy nuts works very well.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 5m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Combine the arugula, cherries, half the nuts and the tarragon in a large bowl.
- Whisk together the vinegars, salt and pepper and olive oil. Toss with the salad. Arrange on a platter, sprinkle the goat cheese and remaining pistachios over the top, and serve.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 12 grams, Carbohydrate 9 grams, Fat 17 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 262 milligrams, Sugar 6 grams
WILD ARUGULA-QUINOA SALAD WITH CHERRIES
A delicious salad from the food blog, Kiss My Spatula. The original recipe uses handfuls as measurements for the cherries and arugula, so I estimated about how much I used.
Provided by elisechristiane
Categories Lunch/Snacks
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Place quinoa in a fine-mesh strainer and run under cold running water. Rinse well.
- Add quinoa and water to a small saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 15 minutes until liquid is absorbed. Turn on heat and set aside.
- Meanwhile, prepare vinaigrette. In a large bowl, whisk together lemon juice, mustard, fig jam, and honey. Slowly, while continuing to whisk, add olive oil until vinaigrette is emulsified.
- Add arugula, quinoa, and cherries to bowl. Gently toss and serve immediately.
Nutrition Facts : Calories 353.2, Fat 16.4, SaturatedFat 2.2, Sodium 26.9, Carbohydrate 46.6, Fiber 5, Sugar 15.1, Protein 7.5
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- Cook the quinoa: measure out one cup of quinoa, pour into a colander, and rinse the quinoa under water for a minute. Pour the rinsed quinoa into a pot and add two cups water (you’re going for a 1:2 ratio of quinoa and water). Bring to a boil, then cover and simmer for 15 to 18 minutes. Remove from heat, let sit for a few minutes, and fluff with a fork.
- Assemble your salad: whisk together the dressing ingredients and toss with several handfuls of arugula. Add slightly warm quinoa, a good sprinkle of goat cheese, and cherries.
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