Quinoa Salad with Cherries and Goat Cheese

Quinoa Salad with Cherries and Goat Cheese
Adapted from A Couple Cooks
Yield: 3 servings as a main dish, or 4-6 as a side

Ingredients
1 cup dry quinoa
5 oz. dried cherries
6 Tbsp. extra-virgin olive oil
2 Tbsp. maple syrup
2 Tbsp. dijon or whole grain mustard
1 Tbsp. white wine vinegar
2 granny smith apples, chopped into small pieces
1-2 handfuls fresh parsley, finely chopped
4 oz. goat cheese (or feta)
2-3 handfuls of baby arugula (I used a mix of baby spinach and baby arugula)
Kosher salt and fresh cracked pepper, to taste

Directions
Cook quinoa according to package directions, but use only 1-1/2 cups of water and add a pinch of salt. When the quinoa is cooked, stir in the cherries and let them hang out for a bit to absorb some moisture from the quinoa.

Make the dressing: Measure olive oil, maple syrup, mustard, and vinegar into a pint-sized or larger mason jar. Give it a good shake. (Pro tip: if you measure the oil first, then use the same measuring spoon for the syrup, the syrup will slide right out.)

Assemble the salad: Transfer quinoa and cherries to a good-sized serving bowl. Add the apples, parsley, and goat cheese and toss well. Add the dressing and several cracks of black pepper; toss. Add arugula and toss some more. Taste, and add more salt or pepper if needed. Serve chilled or at room temperature.

Notes

• The original recipe also called for 1 shallot, thinly sliced and tossed in raw with the apples et al. Though I'm a fan of shallots, I left it out for the sake of my friend who can't eat them, and honestly didn't miss it.
• While I don't think this salad was lacking, I do think some chopped pecans or almonds would be a lovely addition.