For the Salad:
1 cup quinoa, rinsed
2 cups vegetable broth
1/2 red pepper, chopped
1/2 cup shelled edamame
1/4 cup diced onion
1/4 cup dried tart cherries*
• Over medium heat, combine the quinoa and the vegetable broth. Bring to a boil, then reduce the heat and simmer, covered, for 15 minutes, or until the liquid is absorbed and the quinoa is cooked.
• Let cool. Toss with the red pepper, edamame, onion, and cherries and set aside.
For the Dressing:
2 Tbsp. extra-virgin olive oil
2 Tbsp. white vinegar
1 tsp. Dijon mustard
Pinch of sugar
Sea salt, to taste
Black pepper, to taste
2 Tbsp. sunflower seeds, shelled
• Whisk together the olive oil, vinegar, mustard, and sugar. Season with the salt and pepper.
• Mix, to taste, into the salad and sprinkle with the sunflower seeds.
Makes 4 to 6 servings
*Note: If dried cherries are unavailable
