Arugula Salad with Quinoa, Cherries, Toasted Almonds and Basil Vinaigrette

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I love salads that come together from random fridge ingredients. And this is one of them! I'm still finding cherries at our local market, but any stone fruit would work. Peaches or apricots would be lovely or also tiny, super sweet sun gold tomatoes.

Arugula Salad with Quinoa, Cherries, Toasted Almonds and Basil Vinaigrette

Serves 2

1 cup cooked quinoa
1/2 cup cooked white beans
2-3 Tbs. Basil Vinaigrette (or prepared, good quality pesto)

2 packed cups arugula
1/2 cup cucumber
12 bing cherries, halved, pits removed
2 Tbs. toasted almonds, chopped

Mix quinoa, white beans, and basil vinaigrette (or pesto) together in a small bowl. 

Divide arugula, cucumber, and cherries between two salad bowls. Top each with half the quinoa mixture and toasted almonds. Drizzle with additional vinaigrette if desired. 

Note: If cherries are out of season or hard to find, use another stone fruit or even small cherry tomatoes.