Wild Arugula Quinoa Salad With Cherries Food

WILD ARUGULA-QUINOA SALAD WITH CHERRIES

Wild Arugula-Quinoa Salad With Cherries image

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

Ingredients

1/2 cup quinoa
1 cup water
1 cup cherries, pitted halved, and quartered (about two handfuls)
2 cups baby arugula (about enough for two)
2 tablespoons lemon juice
1/2 teaspoon Dijon mustard
1 teaspoon fig jam
1 teaspoon honey
2 tablespoons extra-virgin olive oil

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

HONEY-QUINOA SALAD WITH CHERRIES AND CASHEWS

Honey-Quinoa Salad with Cherries and Cashews image

It's hard to relax with your stomach rumbling. Serve up a light, yet hunger-busting salad. If making this ahead, add the vinaigrette just before serving.

Provided by Allrecipes Magazine

Categories Salad Grains Quinoa Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

1 cup water
⅔ cup quinoa, rinsed and drained
½ teaspoon salt, divided
¼ cup honey
2 tablespoons grated fresh ginger
2 tablespoons white wine vinegar
2 tablespoons lime juice
1 clove garlic, minced
¼ teaspoon ground black pepper
¼ cup olive oil
1 cup fresh dark sweet cherries, pitted and halved
½ cup coarsely chopped cashews
½ cup dried apricots, thinly sliced
¼ cup thinly sliced red onion
4 cups torn Bibb lettuce

Steps:

Stir water, quinoa, and 1/4 teaspoon salt together in a saucepan; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, about 10 minutes. Remove from heat. Let stand for 10 minutes.
Meanwhile, whisk honey, ginger, vinegar, lime juice, garlic, remaining 1/4 teaspoon salt, and pepper together in a small bowl. Slowly add olive oil, whisking constantly, until fully incorporated.
Fluff quinoa with a fork. Stir together quinoa, cherries, cashews, dried apricots, and red onion in a large bowl. Add lettuce. Drizzle with 1/2 cup honey vinaigrette; toss to coat. Serve salad with remaining vinaigrette.

Nutrition Facts : Calories 468.6 calories, Carbohydrate 61.1 g, Fat 23.8 g, Fiber 5.5 g, Protein 8.7 g, SaturatedFat 3.7 g, Sodium 410.8 mg, Sugar 33.3 g

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