I took Monday off from work to relax after a fun-filled weekend that included a wedding reception at Fogo de Chão, a surprise birthday brunch at Home Plate and drinks at Charmaine’s. In addition to tackling a few chores, I threw together a big bowl of quinoa tabbouleh with cherries.
The inspiration for this simple, seasonal side dish? A gift from my brother, sister-in-law and nephew: u-pick cherries from Nunn Better Farms. After enjoying a handful with homemade chai spice scones, I decided to use some in a savory recipe. And hence quinoa tabbouleh with cherries was born.
If you don’t have access to fresh cherries, simply up the amount of dried fruit from one-half to three-quarter cup. The finished product will be just as delicious.
Recipe adapted from Love & Lemons.
- 1 cup uncooked quinoa, rinsed and drained
- 2 cups water
- 3 tablespoons + ½ teaspoon olive oil, divided
- 1¼ teaspoons sea salt, divided
- 2 garlic cloves, minced
- 2 cups chopped fresh flat-leaf parsley
- 1 cup chopped fresh mint
- 2 green onions, thinly sliced
- 2 tablespoons finely diced red onion
- 3 Persian cucumbers, unpeeled, diced
- 1 cup sweet cherries, halved and pitted
- ½ cup dried cherries, halved
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- ½ teaspoon freshly ground black pepper
- In a medium sauce pan, cook quinoa over medium heat, stirring occasionally, for 2 minutes. Add water, ½ teaspoon olive oil and ¼ teaspoon salt and bring to a boil. Then reduce heat to low, cover and simmer until water is absorbed, about 15 minutes. Remove from heat; let stand, covered, for 10 minutes. Fluff with a fork. Transfer quinoa to a large bowl, add garlic and stir to combine. Let cool to room temperature.
- Gently fold in the parsley, mint, green onions, red onion, cucumbers, sweet cherries and dried cherries.
- In a small bowl, combine the remaining 3 tablespoons olive oil, lemon juice, red wine vinegar, remaining 1 teaspoon salt and pepper and whisk until emulsified. Drizzle over quinoa mixture and toss gently to combine. Season with additional salt and pepper, if desired. Serve at room temperature or slightly chilled.
