Seasons Salads

Watercress and Quinoa with Cherry Balsamic Vinaigrette

Watercress and Quinoa with Cherry Balsamic Vinaigrette
Serves 2


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.

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