Fuel the fit

Cherry Basil Quinoa Salad

Cherry Basil Quinoa Salad
Serves 3–4

  • 1 1/2 cups quinoa

  • 1/2 bulb of fennel, finely diced
  • 1/2 cup toasted pine nuts, lightly chopped 
  • 1/3 cup dried cherries, minced
  • Small handful of basil leaves, cut into strips
  • Salt and pepper, to taste

  1. Add dry quinoa to a heavy skillet over medium heat and toast it for about 4 minutes, or until quinoa is light brown and fragrant. Remove from heat. 
  2. In a saucepan, bring 3 cups of water to a boil with 1 teaspoon of salt. 
  3. Put the quinoa into the saucepan and bring the boiling water to a simmer. Cover and cook over low heat for 14 to 16 minutes, or until the quinoa is tender and almost all of the water has been absorbed. 
  4. Spoon the quinoa out onto a plate or baking sheet to cool. Fluff with a fork to allow air to circulate.
  5. Combine all of the ingredients in a large bowl. Season to taste with salt and freshly ground black pepper. Serve chilled or at room temperature. 

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