Recipe of the Month
Cherry “Pesto” Quinoa Salad (Vegetarian)
  • 3 ½ cups cooked quinoa, keep warm
  • 2 cups chopped spinach
  • 2/3 cup chopped, toasted walnuts
  • 1 ½ cups fresh, sweet, pitted cherries
  • ½ cup olive oil
  • ¼ cup white vinegar
  • Salt & pepper to taste
  • 1 tablespoon chopped basil
  • 3 ounces crumbled goat cheese

Combine warm quinoa, spinach and most of the walnuts in a large bowl and toss, allow spinach to wilt slightly. 

Make dressing by combining 1/3 cherries, olive oil, vinegar, ¼ teaspoon of salt in a blender and process until smooth. 

Cut remaining cherries in half. Stir most of them into quinoa. Salt & pepper to taste.

Place in serving bowl and top with additional cherries, walnuts, basil and goat cheese.

Omit cheese for vegan.

David Michael & Co. • 10801 Decatur Road • Philadelphia, PA 19154 • 1-800-DM-FLAVORS

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