Watercress and Quinoa with Cherry Balsamic Vinaigrette
1/2 cup cherries, pitted and sliced in half
1/3 cup goat cheese crumbles
2 cups watercress
1/2 cup quinoa (white; or black is preferable)
1 cup water
2 Tbsp. Seasons Arbequina Extra Virgin Olive Oil
2 Tbsp. Seasons Cherry Infused Balsamic Vinegar
Seasons Murray River Salt, to taste
Fresh ground pepper, to taste
Cook the quinoa: 1/2 cup of quinoa, pour into a colander, and rinse the quinoa under water for a minute. Pour the rinsed quinoa into a pot and add 1 cup water (you’re going for a 1:2 ratio of quinoa and water) Bring to a boil, then cover and simmer for 15 minutes. Remove from heat, let sit for a few minutes, and fluff with a fork.
Place watercress, cherries, cooked quinoa, goat cheese and cherries in a salad bowl.
To prepare the dressing whisk together Arbequina Extra Virgin Olive Oil, Cherry Balsamic Vinegar, Murray river salt and fresh ground pepper in a smaller bowl.
Add dressing to salad bowl and toss.