3 c cooked red quinoa (1 c dry quinoa + 2 c water or chicken stock) 3 T Olive Gourmet Cherry Dark Balsamic Himalayan Pink Sea Salt, to taste
1 T Dijon mustard 1/2 cOlive Gourmet Roasted French Walnut Oil 3/4 c cherries, quartered
3/4 c toasted hazelnuts, roughly chopped (or almonds, pecans, etc.)
2 T chopped chives
cracked black pepper, to taste
Ricotta Salata, shaved
Cook the quinoa: Heat 1 T of the oil in a small pan. Add 1 c quinoa and toast until fragrant and hot to touch. Add in 2 c of water or chicken stock and a pinch of salt. Drop to a simmer and cover. Cook for 15 minutes. Turn off heat and let rest for 5 minutes, covered. Fluff with a fork.
Make the dressing: Add Black Cherry Balsamic, salt and mustard to a small bowl. Whisk in the walnut oil slowly.
Pour the vinaigrette over the quinoa, cherries and hazelnuts. Add in the chives and black pepper. Shave Ricotta Salata on top and serve!