Basil Cucumber Quinoa Salad Picnic Jars

Author:
Preparation 20 mins Cook Time 20 min
Serves 6     adjust servings

 

Ingredients

  • 1 cup dry quinoa
  • 1 1/4 cups water
  • 1 teaspoon salt, divided
  • 1/2 cup dried Montmorency tart cherries
  • 2 tablespoons minced red onion
  • 1/2 cup torn basil leaves
  • 3 ounces goat cheese
  • 3 persian cucumbers, thinly sliced with mandoline, vertically (these are the little ones you get at Trader Joe's)
  • 1/3 cup extra virgin olive oil
  • 2 teaspoons agave nectar
  • juice of half a lemon
  • 1 clove garlic, minced
  • 1 teaspoon dijon mustard

Instructions

Rinse quinoa well in a colander with cold water. Add to medium pot, cover with water and 1/2 teaspoon salt. Bring to a boil, then turn down to a simmer. Cover and cook for 15 minutes. Remove from heat. Let sit for 5 minutes, then fluff with a fork.

To a large bowl, add cherries, red onion, basil, goat cheese, cucumbers. Pour quinoa on top. Whisk together or blend olive oil, agave nectar, lemon juice, garlic, dijon, and 1/2 teaspoon salt. Pour over salad ingredients and fold to combine. Taste, and add salt if needed. Divide into jars and keep in refrigerator for up to 3 days. 

Recipe Notes

 

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