2 c quinoa, rinsed
1¾ c chicken stock
½ c dried cherries
1 garlic clove, minced
½ c extra virgin olive oil
¼ c red wine vinegar
1 tsp Dijon mustard
1 tsp raw honey
1 small red onion, halved and thinly sliced
5 c power greens baby salad mix, finely sliced
(could also substitute ½ baby spinach ½ kale (without stems and massaged to make it tender))
½ c walnuts
Preheat oven to 350º. Put the walnuts in a single-layer on a sheet pan. Cook/toast about 8 minutes. Set aside to cool.
In a medium saucepan, heat about 1 tsp olive oil over medium/med-high heat until shimmering. Add the quinoa and toast for a few minutes, stirring frequently. Add the chicken stock, bring to a boil and cook for 12 minutes. When done, add half of the cherries to the top, cover and let sit until you’re ready for it. (There will be liquid left at the end of cooking, but it will absorb as it rests.)
While the quinoa cooks, slice the onion and the greens.
While the quinoa rests, make the vinaigrette. In a large bowl (big enough to toss everything together in at the end) whisk together the mustard, honey, vinegar. Whisk in the olive oil until emulsified. Add the sliced onion and toss to coat. Season with salt and pepper. Let sit for 5 minutes.
In the large bowl with the vinaigrette/onions, add the quinoa, garlic, rest of the cherries and toss, making sure that the quinoa is cooled off enough (not piping hot) to add in the greens.
Top with the toasted walnuts and eat.