Quinoa Salad with Cherries and Arugula

Quinoa Salad with Cherries and Arugula

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Ingredients

  • 1 cup quinoa
  • 6 cups water
  • 1 1/2 cups fresh red cherries, pitted
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 3 tablespoons honey
  • 1 clove garlic, minced
  • 1 1/2 teaspoons minced Serrano peppers, seeded (optional)
  • 1/4 cup minced mint
  • 1/4 cup minced cilantro
  • 1/4 cup minced red onions
  • 1/2 cup arugula or your choice of greens, shredded
  • Salt, to taste

Directions

In a dry skillet over medium heat, toast quinoa until it has a nutty aroma. Bring water to a boil in a saucepan and slowly add toasted quinoa. Cook for 15 to 20 minutes, covered, over low heat, until tender and the outer rings appear on the grains.

Strain through a fine mesh colander. Place in a large bowl to cool. When cool, add remaining ingredients. Combine thoroughly and serve.