Quinoa, Cherry, and Goat Cheese Salad

Name: Quinoa, Cherry, and Goat Cheese Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 2 tablespoons olive oil; one large sweet Vidalia or yellow onion; 1 cup quinoa; 1 ¼ cups water; 2 tablespoons apple cider vinegar; 2 tablespoons lemon juice; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; about 4 green onions; 1 ½ to 2 cups fresh cherries; 1 ½ cups sugar snap peas; 4 ounces crumbled goat cheese (I used honey chèvre; ⅓ cup fresh mint leaves; optional 1 tablespoon each of apple cider vinegar

User Reviews

5.0

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 Servings
Calories
403 kcal
Course
Lunch

Quinoa, Cherry, and Goat Cheese Salad

Jade Rice

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A light, refreshing, gluten-free, vegetarian salad that’s easy, healthy, ready in 30 minutes, and packed with texture and flavors galore. Quinoa is mixed with lightly caramelized sweet yellow onions and fresh green onions to boost the savory flavor while the juicy cherries and crisp sugar snap peas add sweeter notes. Apple cider vinegar and lemon juice really brighten up the dish up while goat cheese adds a tangy loveliness.

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Ingredients

Servings

2 tablespoons olive oil
one large sweet Vidalia or yellow onion peeled and diced small
1 cup quinoa I used white but you can use tri-colored
1 ¼ cups water
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
1 teaspoon salt plus more for seasoning fruit and vegetables in bowl
½ teaspoon freshly ground black pepper plus more for seasoning fruit and vegetables in bowl
about 4 green onions trimmed and sliced into thin rounds (use green and white parts)
1 ½ to 2 cups fresh cherries pitted and halved (red grapes may be substituted)
1 ½ cups sugar snap peas halved if desired
4 ounces crumbled goat cheese (I used honey chèvre
⅓ cup fresh mint leaves stems discarded, finely chopped (basil may be substituted)
optional 1 tablespoon each of apple cider vinegar lemon juice, honey

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Instructions

To a large skillet or saucepan, add the olive oil, sweet Vidalia onions, and cook over medium-high heat, stirring occasionally, until onions have softened and just begin to lightly caramelize, about 7 minutes.
Add the quinoa and stir it into the onions and let it toast for about 30 seconds.
Add the water, apple cider vinegar, lemon juice, 1 teaspoon salt, 1/2 teaspoon pepper, stir to combine, reduce the heat to low, cover pan, and cook for about 12 to 15 minutes, or until all liquid has been absorbed. While quinoa cooks, chop the remaining ingredients.
To a very large bowl, add the green onions, cherries, snap peas, cheese, season with salt and pepper to taste (I used about 1/2 teaspoon of each), and stir to combine.
Add the quinoa (allow quinoa to cool first if you want the cheese to stay intact and not melt as much) and stir to combine. Taste and check for seasoning balance, adding salt, pepper, and optional apple cider vinegar, lemon juice, and honey to taste (I found the dish needed the final three ‘optional’ ingredients for depth of flavor but preferences vary). Dish can be served warm and immediately or stored in an airtight container in the fridge for up to 5 days.
Adapted from Garden Fresh Quinoa Salad

Nutrition Information

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Serving 1 Calories 403kcal (20%) Carbohydrates 59g (20%) Protein 13g (26%) Fat 14g (22%) Saturated Fat 5g (25%) Polyunsaturated Fat 8g Cholesterol 13mg (4%) Sodium 882mg (37%) Fiber 10g (40%) Sugar 33g (66%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 403 kcal

% Daily Value*

Serving	1
Calories	403kcal	20%
Carbohydrates	59g	20%
Protein	13g	26%
Fat	14g	22%
Saturated Fat	5g	25%
Polyunsaturated Fat	8g	47%
Cholesterol	13mg	4%
Sodium	882mg	37%
Fiber	10g	40%
Sugar	33g	66%