Tasty Tuesday … Cherry-Quinoa Salad

6 comments
Cooking, Photography, Tasty Tuesday ..., Vegan Dishes, Vegetarian Cooking

Of all the places I’ve ever lived, and there are quite a few, the Pacific Northwest has the most beautiful summers! Gloriously sunny, warm days and cool nights let us forget the long, dreary and drippy winters.

One thing I don’t always enjoy during the dog days of summer is heating up the kitchen to cook. Slaving over a hot stove is no fun, but easily remedied with salad dinners!! I’m not talking leafy greens, but salads made with an assortment of vegetables, fruits, different types of grains, beans and lentils, tofu, and even some cheese now and then. Salads, that can easily serve as a one bowl meal!

Here’s a dish we enjoyed last night. It came together quickly, and turned out quite delicious! I saw the recipe in a magazine, and adjusted it to the ingredients on hand.

The cherries have been unbelievable here in Portland this year. We’ve been munching on big, juicy, sweet dark red bings, yellow-reddish rainiers, and some delectable strawberry cherries. Yum!

This quinoa salad comes together quickly and benefits from chilling in the refrigerator for a couple of hours. It keeps well, and would be a nice change from mayonnaise heavy macaroni and potato salads people bring to picnics and potlucks!

Here’s the recipe:

  • 1/2 cup sliced almonds
  • 1 cup of quinoa ( I used white )
  • 2 cups sweet cherries, cut in half and pitted
  • 1 large cucumber ( I used an Armenian cucumber ), cut into small cubes
  • 1 can garbanzo beans, rinsed and drained
  • 1 small red onion, finely chopped
  • 1/2 cup plain unsweetened yoghurt, dairy or plant-based
  • juice from 1 lemon
  • a slash of olive oil
  • sea salt
  • cayenne pepper, if you like a little heat
  • freshly ground black pepper
  • fresh salad greens

Toast the almonds in a small skillet until fragrant and lightly colored.
Rinse the quinoa in a sieve and then add to a small pot with 1 1/2 cups water.
Add a pinch of salt and bring to a boil.
Turn down the flame to a simmer and cover the pot.
Cook for about 15 minutes, or until tender and the water has been absorbed.
Turn off the flame, and let the quinoa cool in the covered pot.

Put the cherries, cucumbers, garbanzo beans and red onion into a large bowl.
Add the cooled quinoa and the toasted almonds.

In a small dish, combine the yoghurt, olive oil and lemon juice.
Add a sprinkle of salt and some cayenne pepper.
Carefully mix all the ingredients together and refrigerate for a couple of hours.

Just before serving, line a large serving plate with fresh salad greens.
Top with the quinoa-cherry salad and enjoy!

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My passions in life are vegetarian cooking, gardening, photography, writing, good books, traveling and nature. Thanks for stopping by, Sabine

6 thoughts on “Tasty Tuesday … Cherry-Quinoa Salad”

  1. The sad part of this post, Sabine, is that the bag of cherries that I picked up a couple of days ago are all but gone…but, hey, I could get more! I’ve been looking for a couple of things to take to our fam 4th of July BBQ. This just might hit the bill! Thanks!

    Liked by 1 person

  2. That looks yummy. I’ve never seen a salad that uses cherries. I haven’t had any this summer yet. This weeks weather has been a lovely change and I’ll take all I can get of it. Departure date has been moved to July 13 but at least it’s a date. It’s going to be a good summer. 🙂

    Liked by 1 person

    • Hey Marlene! A good summer it shall be! 😉 Do get some cherries, they’ve been delicious! And they were perfect sweet morsels in this salad. I’m definitely making this again! 😋
      Have good week!

      Liked by 1 person

  3. This recipe is one I will definitely have to try when I get back home to MI. Cherries should be in season there by the time I return. Sounds so yummy and healthy! By the way, I love the photo of your purple starfish clinging to the underside of the rock. Looks like a tidal pool photo to me. You do live in such a beautiful place.

    Liked by 1 person

    • Yes, that was at a minus tide at Cannon Beach! I am lucky to live here, it’s one of the most beautiful areas I’ve ever lived in.
      The salad was tasty and made great leftovers too!
      Have a good weekend! 😊

      Liked by 1 person

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