Quinoa and Sweet Cherry Salad Recipe
Our colorful, GERD friendly Quinoa and Cherry Salad makes for a hearty lunch! It combines the nuttiness of quinoa with the sweetness of cherries and some power-packed salad veggies to hit the right spot. Also makes a great packed lunch for a busy weekday! Why we love this Quinoa and Cherry Salad recipe? Quinoa can help with digestion for it is a source of insoluble and soluble fiber. It can act as ‘roughage’ which means it helps with digestion by retaining water in the large intestine. It’s the perfect gluten-free alternative for those who find that wheat triggers acid reflux. Cherries contain antioxidants that can heal and restore the damage acid reflux may have caused to your sensitive gut. Remember, sweet cherries have low acid content, but sour cherries have a higher acid content that brings about its tart flavor. Pineapple contains bromelain that has anti-inflammatory properties. Although the fruit is considered acidic, some experts believe that it has an alkalizing effect as you digest it.
Servings Prep Time
4people 15minutes
Cook Time
20minutes
Servings Prep Time
4people 15minutes
Cook Time
20minutes
Ingredients
  • 1Cup Uncooked Quinoa
  • 1/2tsp Salt
  • 2Cups Boiling Water
  • 1/4Cup Pineapple Juice
  • 1tbsp Lime Juice
  • 2tbsp Extra Virgin Olive Oil
  • 1/2tsp Pepper
  • 2 Medium ZucchiniDiced
  • 2Cups Bing CherriesPitted and Quartered
  • 1Cup ParselyChopped
  • 1/2Cup Reduced Fat Feta CheeseCrumbled
Instructions
  1. Thoroughly rinse the quinoa in a fine-mesh sieve under running water for 5 minutes.
  2. Put the quinoa in a pan with boiling water. Add 1/4th tsp salt and cook covered for about 15 minutes. Once the quinoa absorbs all the water, turn off the flame. Fluff with a fork. Allow it to cool.
  3. Meanwhile, steam the zucchini for 5 minutes so that it’s still crunchy but doesn’t have the raw taste. Set aside until it cools.
  4. In a large bowl, mix together the pineapple juice, lime juice, remaining salt and pepper. Add quinoa, zucchini, cherries and parsley.
  5. Cover and refrigerate until flavored are blended, at least 30 minutes or up to 4 hours.
  6. Add the crumbled feta just before you serve.

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