11 minutes ago
Tuesday, June 2, 2015
I love June for the beautiful local strawberries, but my favorite cherries are just beginning to show up from the Northwest and NY State at the supermarket.
It's a very short season, so go and get some. They are delicious now.
Before I post my annual cherry cake, I figured I would make my annual quinoa salad that I pair with almost anything and everything (cherry cake at the end of the week, I promise).
I hadn't made this salad in 3 years, and it was time for a revisit.
I hate pitting cherries as much as I hate shelling fava beans, but this salad is worth it.
Last time I added watercress, but this time I used arugula and local micro greens.
I also used my homemade chive blossom vinaigrette..........
This is such a great lunch, and pretty too.
Quinoa Salad w/ Cherries, Pistachios & Chives:
1 cup cooked quinoa
1 cup pitted cherries, cut in half or quartered
1/3 cup chopped roasted & salted pistachios
big handful of fresh chives, snipped
2 cups arugula, micro greens or watercress
3 tbsp. white balsamic or chive vinegar
1 tbsp. good quality extra virgin olive oil
2 tsp. honey
kosher or sea salt & fresh ground black pepper, to taste
It's pretty simple.
Cool the cooked quinoa and add in the cherries and nuts.
Whisk the dressing with a fork and pour some over the salad.
Plate over greens and season w/ sea salt & pepper.
So simple, and so good.