- 1 1/ 2 cups quinoa
- 1 1/ 2 cups cherries, divided and cut in half or quarters
- 1 cucumber, chopped
- 2 cups grape tomatoes, halved
- 1 cup parsley, tightly packed
- 2 garlic cloves, divided
- Salt to taste
- 1 lime, zested
- 3 tablespoons olive oil
- 1 tablespoons balsamic vinegar
- 1/ 4 teaspoon pepper
- 1/ 4 teaspoon mustard seed (or mustard)
Bring 3 cups of water to a boil. Rinse the quinoa thoroughly. Rinsing removes quinoa's natural coating, called saponin, which can make it taste bitter.
While the water is coming to a boil, finely mince the garlic and set half aside for the dressing.
Add the rinsed quinoa and minced garlic to the water, cover with a lid, reduce to medium heat, and cook for 20 minutes.
In a small bowl or jar, add 1/2 cup of cherries and blend using a hand blender.
To the blended cherries, add the olive oil, balsamic vinegar, minced garlic, salt, pepper, and mustard seed. Whisk until well combined.
Once the quinoa is ready, turn off the heat and let it rest covered for 10 minutes to absorb any extra moisture. Once that’s done, fluff it with a fork.
To a large bowl, add the quinoa, cucumber, remaining cherries, grape tomatoes, and parsley leaves. Add the dressing at this stage if serving immediately or reserve to drizzle over individual portions.
Garnish with more parsley and lime zest for a bit of brightness!