• 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)

Method

• Step 1

  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.

• Step 2

  While the water is coming to a boil, finely mince the garlic and set half aside for the dressing.

• Step 3

  Add the rinsed quinoa and minced garlic to the water, cover with a lid, reduce to medium heat, and cook for 20 minutes.

• Step 4

  In a small bowl or jar, add 1/2 cup of cherries and blend using a hand blender.

• Step 5

  To the blended cherries, add the olive oil, balsamic vinegar, minced garlic, salt, pepper, and mustard seed. Whisk until well combined.

• Step 6

  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.

• Step 7

  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.

• Step 8

  Garnish with more parsley and lime zest for a bit of brightness!