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Quinoa, Cherry, and Goat Cheese Salad
5 from 18 votes

Quinoa, Cherry, and Goat Cheese Salad

This Quinoa, Cherry, and Goat Cheese Salad combines toasted quinoa with sautéed sweet onions, fresh cherries, sugar snap peas, and crumbled goat cheese. The dressing of apple cider vinegar and lemon juice brightens the earthy quinoa and tangy cheese, while fresh herbs like mint add aromatic notes. The salad provides a balance of textures from tender quinoa to crisp peas and juicy cherries, making it a refreshing and flavorful vegetarian option.

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

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

    Cup of Yum
  1. 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.
  2. Add the quinoa and stir it into the onions and let it toast for about 30 seconds.
  3. 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.
  4. 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.
  5. 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.
  6. Adapted from Garden Fresh Quinoa Salad

Nutrition Information

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%)

Nutrition Facts

Serving: 4 Servings

Amount Per Serving

Calories 403

% 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.