Quinoa, Arugula and Cherry Salad

Quinoa, Arugula and Cherry Salad

By: Rose Marie Jarry, Master Chef at Kronobar

15 minutes, 4 servings. gluten-free, vegan.

Quick and easy, light but hearty, bold yet sweet—enjoy your salad.

Ingredients

Cherry dressing:

  • 1 lemon, juiced
  • 2 tablespoons olive oil
  • ¼ cup unsweetened cherry juice
  • Celtic sea salt
  • Pepper

Salad:

  • 2 cups fresh arugula leaves
  • 1 cup whole fresh cherries
  • 3 Lebanese cucumbers
  • 2 cups cooked quinoa
  • ½ red onion sliced thin
  • 2 tablespoons fresh herbs, chive, thyme or basil

Directions

  1. Cook the quinoa, and let it cool down.
  2. Mix all the ingredients from the dressing together and whisk well.
  3. Pour the dressing at the bottom of a big bowl and incorporate the cooked cold quinoa and the cherries, then mix well.
  4. Add the other vegetables and herbs.
  5. Mix.
  6. Add salt and pepper to taste.
  7. Enjoy!