Quinoa Salad with dried cherries and toasted sunflower seeds

Kathleen HolianKathleen Holian

I first ate this salad at a restaurant here in Boca Raton and loved its hearty texture and freshness. I have redone it a bit, adding sunflower seeds and swapping in dried cherries. This is really a loose recipe, have your fun with it.

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  • Quinoa:
  • 1 box quinoa, cooked and cooled
  • 1 large tomato
  • 10 romaine lettuce leaves, sliced into ribbons
  • 1/2 large cucumber
  • 3/4 cup toasted sunflower seeds
  • 1 cup dried cherries
  • 3/4 cup chopped fresh mint
  • 3/4 cup chopped fresh parsley
  • sea salt and fresh cracked pepper
  • Dressing:
  • 1/4 cup good honey
  • zest of one small lime lime
  • juice of 2 small limes
  • 1/3 cup extra virgin olive oil
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  • 1

    Cut tomato in half and remove seeds, squeezing a bit to release the liquid. Cut into small dice.

  • 2

    Peel cucumber. Cut cucumber lengthwise and, using a spoon, scoop out the seeds. Cut into small dice.

  • 3

    Combine quinoa with all other ingredients and toss. Add sea salt and fresh cracked pepper to taste.

  • 4

    Mix lime juice, zest and honey. While whisking add in the olive oil.

  • 5

    Pour over the quinoa salad and toss again thoroughly.

  • 6

    Garnish with mint leaves

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