Cherry Quinoa Salad

5.0 (1 reviews)

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

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind