Basil Cherry Cucumber Quinoa Salad Picnic Jars
Total Time: 40 Minutes
Prep: 20 Minutes
Cook: 20 Minutes
Yield: 6 Servings
- 1 cup dry quinoa
- 1 1/4 cups water
- 1 teaspoon salt, divided
- 1/2 cup dried Montmorency tart cherries
- 2 tablespoons minced red onion
- 1/2 cup torn basil leaves
- 3 ounces goat cheese
- 3 persian cucumbers, thinly sliced with mandoline, vertically
- 1/3 cup extra virgin olive oil
- 2 teaspoons agave nectar
- juice of half a lemon
- 1 clove garlic, minced
- 1 teaspoon dijon mustard
Rinse quinoa well in a colander with cold water. Add to medium pot, cover with water and 1/2 teaspoon salt. Bring to a boil, and then turn down to a simmer. Cover and cook for 15 minutes. Remove from heat. Let sit for 5 minutes, then fluff with a fork.
To a large bowl, add dried tart cherries, red onion, basil, goat cheese, cucumbers. Pour quinoa on top. Whisk together or blend olive oil, agave nectar, lemon juice, garlic, dijon, and 1/2 teaspoon salt.
Pour over salad ingredients and fold to combine. Taste, and add salt if needed. Divide into jars and keep in refrigerator for up to 3 days.
Recipe courtesy of Amanda Paa, heartbeetkitchen.com