Cherry-Quinoa Salad


  • 1 Cup Fresh Cherries, quartered & pits removed
  • 1 Cup Quinoa, cooked according to the package
  • 2 Cups Kale Microgreens
  • 4 TB Organic Goat Cheese
  • 4 tsp Meyer Lemon Zest
  • 8 tsp Botija or Extra Virgin Olive Oil
  • 4 tsp Ume Plum Vinegar (or red wine vinegar if you do not have it)
  • Sea Salt, to taste
  • Optional: add in 4 TB pan-grilled shallots if you have more time for some added flavor or to transition this recipe into a heavier, more fall-like dish


  1. Cook the quinoa and portion out the rest of the ingredients into prep bowls. Either make as a big batch if serving immediately or put together when ready to eat.
  2. 1 serving is = 1/2 Cup microgreens, topped with 1/4 Cup quinoa, 1/4 cup cherries, 1 TB goat cheese, 1 tsp lemon zest, 2 tsp olive oil, 1 tsp vinegar, and sea salt; to taste.


Best as a side dish served with a plate of grilled or fresh veggies! The quinoa is good hot or cold! We love to put it in a mason jar and bring it with us when in need of a meal on-the-go.

RecipesAshley Pettit