14 Aug Cherry Broccoli Quinoa Salad

I’ve been experimenting with cherries and this is a salad recipe I came up with. It’s crunchy and a great mixture of different flavors- a perfect salad to take to a BBQ this summer.


Cherry Broccoli Quinoa Salad
Prep time
Cook time
Total time
Serves: 4-6 servings
  • 2 c. chopped broccoli
  • 1 c. cherries, hailed and pitted
  • ½ c. quinoa (not cooked)
  • 1 c. chicken or vegetable broth
  • ¼ c. chopped or sliced almonds
  • 1 avocado
  • juice from 1 lemon
  • ¼ c. extra virgin olive oil
  • 1 garlic clove, minced
  • ¼ c. cilantro
  • ¼ c. apple cider vinegar
  • 3 tbsp. honey or agave
  • salt/pepper to taste
  1. Bring vegetable or chicken stock to a boil. Stir in quinoa. Reduce heat and simmer until quinoa is soft and the broth is absorbed.
  2. While quinoa is cooking, steam broccoli. Be careful not to overcook. Broccoli should still be a little crunchy.
  3. Pit cherries and cut in half.
  4. Allow quinoa and broccoli to cool.
  5. To make the dressing, combine dressing ingredients into a blender or food processor and blend until smooth. Add a few tbsp. of water if you like a thinner dressing.
  6. Stir quinoa, cherries, and broccoli. Add almonds and drizzle with dressing.
The dressing will only keep for a few days. The flavor will change as it ages. It is best to use fresh.