While I enjoy all fruit, I hardly ever purchase cherries too often because I usually have felt small in regards to what I could carry out with them. Generally the thing I made was a basic refreshing cherry pie or an apple cherry sharp. But I realized that I ain't no basic chick and made this bright salad with all of the good stuff in life. Hells yes. I'm going to be honest with you, more often than not when I create a quinoa salad, I just throw what I've in the fridge in and somehow it always tastes exceptional. Probably because anything with quinoa is certainly wonderful, since it absorbs flavor and adds a good chew. This time I had been targeting a vegetarian nutritional powerhouse salad you could really feel good about eating. I also desired it to become gorgeous enough to create for a party or perhaps a girl's night. Check. And check. Let's go over a few of my favorite substances: Old Harvest Quinoa: We used an assortment of Ancient Harvest's reddish colored quinoa , tri-color quinoa and their traditional quinoa with this recipe to provide the salad a striking color. You should use some of them; it won't matter. I continue to keep my quinoa within a mason jar and mix them all together. The quinoa offers a natural vegetarian protein and plenty of fiber. Did you know quinoa only requires takes quarter-hour to make? Get. Cherries: If you haven't heard, cherries are full of anti-inflammatory properties and antioxidants. In the event that you aren't including cherries in your diet, it is time to start NOW. If available, fresh new cherries will be the way to go. Of course, you can always sub peaches or blueberries if you cannot seem to find cherries and/or if indeed they aren't seasonal your geographical area. Goat cheese: Creamy, tart and undeniably one of the best cheeses. I don't consume cheese in my salads regularly, but had to make an exception right here. Basil: I usually buy a few basil plants through the summertime and preserve them around the house; it's significantly less expensive then purchasing it in the store. Sweet potatoes: I roasted cubed special potatoes with a variety of spices to really enhance the salad's texture and flavor. The sugary potatoes certainly are a great source of fiber, vitamin A and C. Plus they'll help to keep you satisfied. Gently candied walnuts: Crunchy, sweet and filled with omega 3s. What even more should you know? Okay, enough talk. It is time to make this salad for the weekend eats. If you make this formula, be sure to tag #ambitiouskitchen on Instagram so I can easily see your lovely creation! xo. Calories from fat: 326 Body fat: 12.5g Carbohydrates: 50.2g Sugars: 18.7g Fibers: 5.6g Protein: 7.5g Prep period: 15 mins Cook time: 20 mins Total time: 35 mins Ingredients 1 small lemon, juiced FOR THE SALAD: 1/2 tablespoon essential olive oil 1/4 teaspoon garlic clove powder 1/4 cup goat cheese crumbles FOR THE CANDIED WALNUTS: 1 tablespoon coconut sugar (brown sugar also functions) 1 1/2 teaspoons coconut oil Instructions Preheat oven to 400 levels F. Series a cooking sheet with foil and set aside. While oven is preheating you can start cooking the quinoa. Add 1 glass of drinking water and 1/2 cup quinoa to a medium saucepan; place over high temperature and provide to a boil. Once water and quinoa are boiling, decrease warmth to low, cover and make for a quarter-hour. After quarter-hour, remove from warmth and fluff quinoa using a fork. Pour into a large bowl. While quinoa is cooking food you can roast the lovely potatoes: Inside a medium dish, toss lovely potatoes, essential olive oil, garlic, oregano, cumin, cayenne pepper and salt jointly. Pour onto prepared foil-lined sheet and place in preheated oven for a quarter-hour or until sugary potatoes are roasted and almost fork tender. You don't want them to obtain mushy, therefore i find that 15 minutes is ideal. Once done, you can allow them to awesome on the cooking sheet for 5 minutes before moving these to the bowl with the quinoa. While sweet potatoes and quinoa are food preparation, you can begin preparing the candied nuts: Temperature a small saucepan over medium-high heat and add walnuts, coconut sugar and coconut essential oil to a little saucepan; stir constantly until the sugars begins to melt, caramelize and turn golden. This will take 3-5 minutes. Transfer nuts to a piece of parchment paper and invite to cool totally. Prepare dressing by whisking essential olive oil, lemon juice, cumin, garlic, honey and basil together in a little dish. Add dressing towards the quinoa and special potato mixture; stir well to mix. Collapse in cherries, goat parmesan cheese and pigs feet walnuts. Garnish with extra goat mozzarella cheese and basil, if preferred. Serves 4. Enjoy! Rather than walnuts, you can use pecans for the candied nuts.