Wild Arugula-Quinoa Salad With Cherries

1. 1

   Place quinoa in a fine-mesh strainer and run under cold running water. Rinse well.

2. 2

   Add quinoa and water to a small saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 15 minutes until liquid is absorbed. Turn on heat and set aside.

3. 3

   Meanwhile, prepare vinaigrette. In a large bowl, whisk together lemon juice, mustard, fig jam, and honey. Slowly, while continuing to whisk, add olive oil until vinaigrette is emulsified.

4. 4

   Add arugula, quinoa, and cherries to bowl. Gently toss and serve immediately.

* Per serving · 4 servings · Values may vary.

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