Arugula, Berry & Blue Cheese Quinoa Salad

This is the perfect recipe for summer.  Easier to make than it is to say (try saying Arugula, Berry & Blue Cheese Quinoa Salad three times fast) it's a great way to use seasonal ingredients this summer.  Can I get a shout for fresh cherries? Woo hoo! Perfect for a picnic or bbq...

Arugula, Berry & Blue Cheese Quinoa Salad

1 cup Quinoa, rinsed well
2 cups Water
1 cup fresh Arugula, washed and air-dried
1/2 cup Strawberries, washed, hulled & sliced
1/2 cup Cherries, washed pitted and quartered
1/2 cup Blue Cheese, crumbled
2 tsp Balsamic Vinegar
1 tsp Dijon Mustard
1 Lime
2 tsp Honey
Salt & Pepper
Add the quinoa and water to a saucepan and bring to a boil.  Reduce the heat to low, cover and simmer for 15 minutes.  Allow to cool for a few minutes then stir a few times.  Put cooked quinoa in the fridge till cold.  Whisk vinegar, mustard, juice from the lime, honey and salt and pepper together to make a dressing.  Toss the cold cooked quinoa, dressing, arugula, strawberries, cherries and blue cheese together till combined.  Serve cold.  A perfect salad for any patio party!


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