DMFlavors.com Recipe of the Month: Cherry "Pesto" Quinoa Salad

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.