Red quinoa salad with cherry dressing, walnuts, goat cheese and basil

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

sea salt

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.

Enjoy!

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19 thoughts on “Red quinoa salad with cherry dressing, walnuts, goat cheese and basil

  1. Oh my, I can see why you made it 3 days in a row! I made the coconut milk quinoa off IPOM too! I served it with dinner though and hoped I would have leftovers for breakfast. Didn’t happen ;)!

  2. Absolutely WONDERFUL Anne! A gorgeous salad – I’ll be trying this one! Isn’t the inspiration we get from each other an amazing thing! Just lovely – and thanks for trhe shout out! 🙂 xox!

    • That could happen to me!! It is really hard to save cherries for later 🙂
      I love cherries and the season is so short – so I make the most of it and eat them whenever I can get my hands on them.
      XX

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