Cherry and Quinoa Salad

• 1 cup quinoa rinsed
• 2 cups water
• 2 cups cherries freshly pitted and halved
• 2 each celery stalks tough ends removed and thinly sliced
• 1/2 cup goat (chevre) cheese crumbled
• 4 tablespoons almonds sliced and toasted
• 4 tablespoons olive oil, extra-virgin
• 2 tablespoons white wine vinegar
• 1/2 teaspoon dijon mustard
• 1 x salt and black pepper to taste

1. Add the quinoa and water in a medium saucepan.
2. Cover, bring to a boil, reduce the heat to low, and let simmer for 15 minutes.
3. Turn off the heat, and let stand for another 5 minutes.
4. Fluff with a fork.
5. Transfer the quinoa into a large mixing bowl.
6. In a small bowl, whisk together the dressing ingredients until well blended, season with salt and black pepper.
7. Add the cherries, celeries and goat cheese into the same mixing bowl.
8. Pour the dressing over, and gently toss until well combined.
9. Season to taste with more vinegar, salt and black pepper if needed.
10. Served warm, at room temperature or chilled with toasted almonds sprinkled on top.

quinoa, water, cherries freshly, celery stalks, goat, almonds, olive oil, white wine vinegar, dijon mustard, salt

Taken from recipeland.com/recipe/v/cherry-quinoa-salad-53489 (may not work)