Tart Cherry & Almond Quinoa Salad



  • ¾ cup dry quinoa
  • 1-½ cup water
  • ½ cup dried tart cherries
  • ¼ cup almonds, chopped
  • 1 green onion, thinly sliced
  • ¼ tsp. flaky salt


  • 2 tbs. smooth almond butter
  • 4 tsp. balsamic vinegar
  • 1 tbs. olive oil
  • 1 tbs. water
  • ½ tsp. Dijon mustard
  • ¼ tsp. black pepper
  • ⅛ tsp. flaky salt


  • Amount: 1/3 of recipe
  • Calories: 379
  • Fat (g): 18
  • Carb (g): 50
  • Fiber (g): 7
  • Protein (g): 11
  • Sodium (mg): 281
  • Gluten free, Vegan


Prep Time: 40 minutes


  • Rinse quinoa well to clean.
  • Add quinoa and water to a pot. Place on high heat to bring to a boil, then reduce heat to simmer and cover with a lid. Let cook about 15 minutes, until quinoa is cooked through and water has been all absorbed. Transfer to a large shallow bowl or container and place in the fridge to chill.
  • Place cherries in heat proof container and cover with very hot water. Let sit for at least 10 minutes to allow to plump up slightly, then drain.
  • In a small bowl, whisk the dressing ingredients until smooth. Add another tablespoon of water if your dressing is too thick.
  • In a large bowl, combine the cooled quinoa, cherries, green onion, almonds and salt. Add the dressing and mix to season evenly.
  • Leftovers will keep covered in the fridge for up to a few days. 


Tart cherries contain strong antioxidant and ant-inflammatory properties which can help you recover from training and may decrease muscle soreness. This salad is a great source of carbohydrates to refuel your muscle energy stores in preparation for the next training session. Almonds and a rich almond butter dressing make this an especially satisfying dish with plenty of healthful unsaturated fats.