Tangy feta and lemon vinaigrette complement crunchy vegetables and Northwest cherries.

Ingredients

• FOR THE QUINOA
• 1 cup quinoa
• 2 cups water
  
  
• FOR THE SALAD
• 1 bunch spinach, stems removed
• 2 cups cherry tomatoes, halved
• 1 cucumber, peeled and diced
• 1 small red onion, finely sliced
• 1\/3 cup Chukar® Bing Cherries
• 1\/3 cup kalamata olives, pitted
• 2\/3 cup feta cheese, chunks
  
  
• FOR THE DRESSING
• 1 tablespoon fresh lemon juice
• ½ tablespoon red wine vinegar
• Pinch of kosher salt
• ¼ teaspoon cracked pepper
• 1 clove garlic, peeled and mashed
• ¼ cup extra virgin olive oil

Directions

Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Turn down heat and simmer for 20 minutes. Remove from heat, fluff with fork and allow to cool.
Combine all salad ingredients with cooled quinoa.
Make the dressing: Combine all dressing ingredients in a small jar with lid. Shake well and toss with salad immediately.