Cherry Almond Quinoa Salad
Cherry Almond Quinoa Salad
BY REID QUIGGINSSummer is salad season.
Salads are light and refreshing and pair perfectly with grilled meat and vegetables. This cherry almond quinoa salad is everything you want, either as a main dish for a sunny lunch break or as a side salad for your next summer barbecue. Ripe and perfectly-sweet seasonal cherries couple beautifully with a lemony vinaigrette that gives a bright, summer feel to the whole salad.
Makes 2 large salad servings or 4 side saladsSalad
2 cups packed kale, washed with ribs removed
1 cup quinoa, cooked and cooled
¼ cup almonds, slivered and toasted
½ cup cherries, pitted and diced
¼ cup red onion, diced
Instructions
Add kale to a large bowl and pour dressing over it, mixing and massaging with your hands to ensure kale is well-coated. Let sit for 10-15 minutes to allow kale to soften.
Add quinoa, almonds, cherries and red onion to the kale and mix to combine. Taste for seasoning and adjust by adding more salt and pepper if needed.
Transfer salad to a serving bowl. Top with more almonds for crunch on top.
Dressing
1 clove garlic, minced
Juice of 1 lemon
¼ cup parsley, finely chopped
2 tablespoon extra virgin olive oil
Salt and pepper, to taste
Instructions
In a medium bowl, whisk garlic, lemon juice, parsley and extra virgin olive oil to combine. Season with salt and pepper to taste.
