Cherry Quinoa Salad


½ cup tri-color quinoa, uncooked

½ cup wild rice, uncooked

1/3 cup sliced almonds

½ cup fresh cherries, pitted and halved

3 stalks celery, diced

Honey-Lemon Vinaigrette Dressing:

1 Tbsp olive oil 

2 tsp honey (sub maple syrup if vegan)

juice from 1/2 a lemon

1 tsp apple cider vinegar

pinch of sea salt & black pepper


1. Cook wild rice and quinoa according to package instructions (i.e. rinse well with water first, unless already pre-rinsed, then bring pot of water to boil. Add wild rice and quinoa & let simmer for time recommended.) Drain any additional liquid and transfer to a large bowl, allowing to cool completely. 

2. While rice and quinoa are cooking, prepare the dressing by mixing olive oil, honey, fresh lemon juice, apple cider vinegar, and a pinch of sea salt & pepper together in a small bowl.

3. Add the vinaigrette, pitted halved cherries, diced celery, and sliced almonds to the bowl with rice/quinoa and toss together. Serves 6-8 as a side dish, or 3-4 as a meal. Feel free to top with baked tofu, grilled chicken, or a sprinkle of goat cheese as desired.