A light, refreshing, gluten-free, vegetarian salad that’s easy, healthy, ready in 30 minutes, and packed with texture and flavors galore. Quinoa is mixed with lightly caramelized sweet yellow onions and fresh green onions to boost the savory flavor while the juicy cherries and crisp sugar snap peas add sweeter notes. Apple cider vinegar and lemon juice really brighten up the dish up while goat cheese adds a tangy loveliness.
⅓cupfresh mint leavesstems discarded, finely chopped (basil may be substituted)
optional 1 tablespoon each of apple cider vinegarlemon juice, honey
Instructions
To a large skillet or saucepan, add the olive oil, sweet Vidalia onions, and cook over medium-high heat, stirring occasionally, until onions have softened and just begin to lightly caramelize, about 7 minutes.
Add the quinoa and stir it into the onions and let it toast for about 30 seconds.
Add the water, apple cider vinegar, lemon juice, 1 teaspoon salt, 1/2 teaspoon pepper, stir to combine, reduce the heat to low, cover pan, and cook for about 12 to 15 minutes, or until all liquid has been absorbed. While quinoa cooks, chop the remaining ingredients.
To a very large bowl, add the green onions, cherries, snap peas, cheese, season with salt and pepper to taste (I used about 1/2 teaspoon of each), and stir to combine.
Add the quinoa (allow quinoa to cool first if you want the cheese to stay intact and not melt as much) and stir to combine. Taste and check for seasoning balance, adding salt, pepper, and optional apple cider vinegar, lemon juice, and honey to taste (I found the dish needed the final three ‘optional’ ingredients for depth of flavor but preferences vary). Dish can be served warm and immediately or stored in an airtight container in the fridge for up to 5 days.