We are now getting gorgeous cherries, the deepest red, sweet, tasty and succulent – beautiful in a salad.
The other day I had quinoa cooked in coconut milk for breakfast, with cherries. It was an idea from one of my favorite blogs, In pursuit of more , and it was so delicious!
Quinoa is a nutritional powerhouse – its protein content is higher than in any other grain , it is also a perfect source of dietary fiber and ion.
To develop more of this good stuff I decided to make a salad – cherries with quinoa!
I made a red quinoa salad tossed in a cherry/garlic dressing, served with walnuts, more cherries and crumbled creamy goat cheese on top – it turned out to be so good that we made it 3 days in a row!
Here’s the recipe:
Cook 2 cups of red quinoa according to package. Put it aside to cool.
For the dressing:
15 fresh cherries, pitted
2 spoons of good balsamic vinegar
6 -8 spoons of olive oil
1 clove of garlic
Put all the ingredients in the blender and blend to a smooth dressing consistency.
Add the dressing to the quinoa – stir it and arrange it in a serving dish. On top add 15 pitted cherries chopped coarsely, add coarsely chopped walnuts and sprinkle with some crumbled creamy goat cheese and some fresh basil leaves.
Cherries are known as a true super fruit – cherries are high in pectin, a soluble fiber that helps to prevent heart disease by lowering the “bad” cholesterol. Scientists have identified a group of naturally occurring chemicals abundant in cherries that helps lower blood sugar in people with diabetes, the berries have anti-inflammatory properties that help reduce joint pain and arthritis. They are also high in antioxidants helping to prevent heart disease and cancer, they contain melatonin which helps regulate heart rhythm and improve sleep – they are packed with vitamin A, C and E !! So — mixed with the marvelous quinoa this dish becomes a potent and delicious dish, boosting your health with every bite.
“Let food be thy medicine and medicine be thy food” Hippocrates, father of medicine, 413 B.C.