Ingredients
Dressing:
2 tblsp Olive’s Oil Ultra Premium Extra Virgin Olive Oil
2 tblsp Olive’s Oil Black Cherry Balsamic Vinegar
1/4 tsp fresh dill, chopped
1 tsp Dijon mustard
Sea salt & fresh cracked pepper to taste
Salad:
One handful dark cherries, pitted & sliced in half
1 cup quinoa (red or black is preferable to white) *
Goat cheese crumbles
Arugula
Preparation
Rinse quinoa for 1 minute. Bring quinoa and 2 cups water to boil then cover & simmer for 15-18 minutes. Remove from heat, let sit for a few minutes & fluff with a fork. Whisk the dressing ingredients together and toss with several handfuls of arugula. Add slightly warm quinoa, a good sprinkle of goat cheese & the cherries.
*One cup of uncooked quinoa will yield enough cooked quinoa for about 3-4 salads.
