Recipe of the Month: July

Quinoa Salad With Cherries and Feta

It’s cherry season! When it’s too hot out for cooking, this light and tasty salad will hit the spot. Quinoa is naturally gluten-free, packed with protein and contains iron, B-vitamins, magnesium, potassium, calcium, vitamin E, and fiber.

This hearty, grain-based salad is ideal for lunches, picnics, or as a sweet and salty side for a summer BBQ.



2 cups cherries

Kosher salt

2 cups quinoa (Or you can substitute with orzo/ couscous )

3 tablespoons minced shallot

3 tablespoons red wine vinegar

4 tablespoons olive oil

1/2 cup minced flat-leaf parsley

1/2 pound feta cheese, crumbled

1/4 cup toasted slivered almonds


Pit the cherries into a small mixing bowl, and let sit while you make the quinoa. (Some of their juices will drain into the bowl.)

Bring a large pot of generously salted water to a boil. Meanwhile, add the quinoa to a fine-mesh strainer, and rinse thoroughly under cool water. Add the quinoa to the boiling water, and cook for 6-8 minutes or until the quinoa is just barely al dente. Strain it using a fine-mesh strainer.

Add an inch of water to the quinoa pot, set the fine-mesh strainer (with the cooked quinoa still in it) inside the pot; make sure the quinoa doesn’t touch the water. Cover with a dish towel and the pot’s lid, turn the heat up to high, and steam for 3-5 minutes, or until the quinoa is tender and no longer waterlogged. Turn the quinoa out into a large mixing bowl, and fluff it up with a fork.

Slice the pitted cherries into thin rounds, and set aside in another small bowl.

Add the minced shallot, red-wine vinegar, olive oil, and 1/2 teaspoon salt to the bowl that the cherries were pitted into (to make use of the cherry juices). Whisk to combine.

Drizzle the dressing over the warm quinoa; add the parsley, feta, and almonds; and toss to combine. Season to taste with salt.

Serve at room temperature.



 Recipe sourced from here!

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