Basil Cherry Cucumber Quinoa Salad Picnic Jars


Total Time: 40 Minutes
Prep: 20 Minutes
Cook: 20 Minutes
Yield: 6 Servings
Level: Beginner


  • 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,