- 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
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.