Every year around this time, I begin to eat my weight in cherries. With such a short season, I take every chance I get to add cherries to what I am eating - smoothies, yogurt, cookies, cakes, salads - you name it, I have probably tried to add cherries to it. And that doesn't even get at the amount I consume daily as a simple snack or dessert. So of course, when I was working on a new quinoa and kale salad last week, I had to add cherries. The salad itself is simple - quinoa, kale, cherries, scallions, and a simple lemon vinaigrette. Though it pains me to think about this day, blueberries or raspberries will work when cherry season ends.
Kale, Cherry, and Quinoa Salad
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Combine the quinoa and water/broth. Add a pinch of salt. Bring to a boil. Stir and cover. Reduce the heat to low and simmer for 15 minutes. Turn off heat and let rest for 5 minutes.
Meanwhile prepare the remaining vegetables and make the dressing by whisking together the lemon juice, olive oil, balsamic vinegar, honey, mustard, salt, and pepper. Optional: For a softer kale, massage half of the dressing into the kale using your hands for about 3 minutes until the kale softened.
Toss everything together.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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