Wild Arugula-Quinoa Salad With Cherries - cooking recipe

Ingredients

1/2 cup quinoa
1 cup water
1 cup cherries, pitted halved, and quartered (about two handfuls)
2 cups baby arugula (about enough for two)
2 tablespoons lemon juice
1/2 teaspoon Dijon mustard
1 teaspoon fig jam
1 teaspoon honey
2 tablespoons extra-virgin olive oil

Preparation

Place quinoa in a fine-mesh strainer and run under cold running water. Rinse well.
Add quinoa and water to a small saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 15 minutes until liquid is absorbed. Turn on heat and set aside.
Meanwhile, prepare vinaigrette. In a large bowl, whisk together lemon juice, mustard, fig jam, and honey. Slowly, while continuing to whisk, add olive oil until vinaigrette is emulsified.
Add arugula, quinoa, and cherries to bowl. Gently toss and serve immediately.