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  • All Year
  • 30 minutes
  • Serves 4-6

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Black Cherry Balsamic Vinegar

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Walnut Oil

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Himalayan Pink Sea Salt

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Fresh Black Cherry Quinoa Salad with Hazelnuts

A lovely combination of cherries, hazelnuts and quinoa, served with a Roasted French Walnut Oil and Black Cherry Balsamic vinaigrette.

Ingredients

  • 3 c cooked red quinoa (1 c dry quinoa + 2 c water or chicken stock)
  • 3 T Black Cherry Dark Balsamic
  • Himalayan Pink Sea Salt, to taste
  • 1 T Dijon mustard
  • ½ C Roasted French Walnut Oil
  • ¾ C cherries, quartered
  • ¾ C toasted hazelnuts, roughly chopped
  • 2 T chopped chives
  • cracked black pepper, to taste
  • Ricotta Salata, shaved

Directions

  • 1. Cook the quinoa: Heat 1 T of the oil in a small pan. Add 1 c quinoa and toast until fragrant and hot to touch. Add in 2 c of water or chicken stock and a pinch of salt. Drop to a simmer and cover. Cook for 15 minutes. Turn off heat and let rest for 5 minutes, covered. Fluff with a fork.
  • 2. Make the dressing: Add Black Cherry Balsamic, salt and mustard to a small bowl. Whisk in the walnut oil slowly.
  • 3. Pour the vinaigrette over the quinoa, cherries and hazelnuts. Add in the chives and black pepper. Shave Ricotta Salata on top and serve!

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Fresh Black Cherry Quinoa Salad with Hazelnuts

  • All Year
  • 30 minutes
  • Serves 4-6

A lovely combination of cherries, hazelnuts and quinoa, served with a Roasted French Walnut Oil and Black Cherry Balsamic vinaigrette.

Ingredients

  • 3 c cooked red quinoa (1 c dry quinoa + 2 c water or chicken stock)
  • 3 T Black Cherry Dark Balsamic
  • Himalayan Pink Sea Salt, to taste
  • 1 T Dijon mustard
  • ½ C Roasted French Walnut Oil
  • ¾ C cherries, quartered
  • ¾ C toasted hazelnuts, roughly chopped
  • 2 T chopped chives
  • cracked black pepper, to taste
  • Ricotta Salata, shaved

Directions

  • 1. Cook the quinoa: Heat 1 T of the oil in a small pan. Add 1 c quinoa and toast until fragrant and hot to touch. Add in 2 c of water or chicken stock and a pinch of salt. Drop to a simmer and cover. Cook for 15 minutes. Turn off heat and let rest for 5 minutes, covered. Fluff with a fork.
  • 2. Make the dressing: Add Black Cherry Balsamic, salt and mustard to a small bowl. Whisk in the walnut oil slowly.
  • 3. Pour the vinaigrette over the quinoa, cherries and hazelnuts. Add in the chives and black pepper. Shave Ricotta Salata on top and serve!