Quinoa has quickly become one of my favorite grains. It is a great source of protein, and very versatile. I love that it can be used in both sweet and savory dishes. I’ve used it in muffins, as a pasta substitute, and also in lieu of oatmeal. In keeping with my fruit themed dishes, I made this cashew cherry quinoa salad last week. Cherries are another one of my favorite summer fruits and also a favorite beach snack. The salad was nice and light and even better the next day. I served it as a side with mini turkey and spinach (from my deck “garden”) meatloaves and also had it leftover for lunch.
Ingredients
2/3 cup uncooked quinoa, rinsed
1 cup cherries, pitted and halved
1/2 cup cashews, chopped
1/4 cup red onion, thinly sliced
1/4 cup honey
2 tablespoons white vinegar
2 tablespoons lime juice
1 clove garlic, minced
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil
Mini Turkey & Spinach Meatloaves
Cook quinoa according to package directions. Transfer to a medium bowl and let cool slightly. Add cherries, cashews and red onion. In a small bowl, whisk together remaining ingredients through the freshly ground pepper. Drizzle in olive oil, whisking continuously until well combined. Add half of the vinaigrette to the quinoa mixture and toss to combine. Serve with additional vinaigrette.
Sunday Girl Eats 