Quinoa, Cherry, and Goat Cheese Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 Servings
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Calories
403 kcal
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Course
Lunch
Quinoa, Cherry, and Goat Cheese Salad
Description
The recipe begins with cooking diced sweet Vidalia onions in olive oil until they start to caramelize, which adds natural sweetness. Quinoa is toasted briefly with the onions before simmering with water, apple cider vinegar, lemon juice, salt, and pepper until tender and liquid is absorbed. Meanwhile, fresh cherries are pitted and halved, sugar snap peas are trimmed or halved, and goat cheese is crumbled.
Once quinoa is cooled, it is combined in a large bowl with green onions, cherries, snap peas, goat cheese, and chopped mint. The salad is seasoned to taste with salt, pepper, and additional apple cider vinegar, lemon juice, or honey for balance. The mix of sweet, tangy, and fresh flavors along with varied textures makes this salad versatile as a light side or a vegetarian main dish.
This salad is best served chilled or at room temperature. Cooling the quinoa before adding cheese helps keep the cheese distinct and prevents it from melting. Adjusting seasoning after combining all ingredients ensures flavor balance according to personal taste.
Ingredients
- 2 tablespoons olive oil
- onion peeled and diced small, large, sweet Vidalia or yellow
- 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 black pepper plus more for seasoning fruit and vegetables in bowl, freshly ground
- green onion trimmed and sliced into thin rounds (use green and white parts, about 4
- 1 ½ to 2 cups Cherry pitted and halved (red grapes may be substituted, fresh
- 1 ½ cups sugar snap peas halved if desired
- 4 ounces goat cheese crumbled, honey chèvre
- ⅓ cup mint leaf stems discarded, finely chopped (basil may be substituted, fresh
- apple cider vinegar lemon juice, honey, optional, 1 tablespoon
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
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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