Help with Cherry Spinach Salad Recipe

Cafe Society
1

I am making a spinach cherry quinoa salad for a party tomorrow. I have made this recipe before though, and it was a little dull. I use dried cherries before, which I think is part of the problem, so I am going to use fresh this time. Does anyone have any suggestions on flavors or spices I could add to this dish to make it bolder? I was thinking maybe some mint, but I’m not sure how that would go with the cherries.

Here’s the recipe ingredients as they stand:

1/4 cup sliced almonds
1 1/2 cups quinoa, rinsed and drained
2 cups spinach leaves
2 cups fresh cherries, pitted and halved, or 1 cup dried cherries, chopped
1 cucumber, peeled, seeded and cut into 1/3-inch dice (about 1 1/2 cups)
1 15-oz. can chickpeas, rinsed and drained
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup plain low-fat yogurt
3 Tbs. olive oil
2 Tbs. fresh lemon juice
2 cloves garlic, minced (about 2 tsp.)

Any suggestions would be greatly appreciated.

2

Lemon and/or orange zest spring to mind. Another option, although it might be harder to find, is a splash of rose water. It’s available around here in Middle Eastern and Mexican grocery stores.

3

Thanks! I will have to look for the rosewater, that sounds intriguing. I have about three Mexican groceries in walking distance of my house, so hopefully one will have it.

4

I’m sure they will. It’s a traditional flavoring in Mexican wedding cakes. It’s something of an unusual taste, so I’d suggest making your salad as usual, scooping out a side portion and trying a few drops of rose water on there to see if you like it.

5

Gorgonzola is pretty good with cherries.

6

Pit the fresh cherries, then ROAST them.

7

I have never thought of roasting cherries, that could be really good! I’ve yet to meet a veggie/fruit that roasting didn’t improve.

And the gorgonzola is also a great idea, I’ll have a hard time deciding which to go with!

8

I would add some blue (or bleu) cheese crumbles

9

This sounds a bit strange, perhaps, but I wonder about just the teensiest pinch of cloves. Or cinnamon. No so much that it tastes markedly like the spice, you understand.