We have been partnering with PDQ Farm in Zillah, WA, for over 10 years, and this is another example of how our Store supports Washington State organic farmers and their high-quality products. We picked up their beautiful Bing cherries on Wednesday, so they are fresh and delicious.
1 cup uncooked quinoa
1/2 cup peach or apricot jam
1/4 cup white wine or apple cider vinegar
1/4 cup olive oil
1/2 tsp. Dijon mustard
1/2 tsp. kosher salt
2 Tbsp. water
1/2 cup fresh cherries, pitted, quartered
1 cup shucked fava beans, outer membrane removed, and steamed to al dente
1 celery stalk, chopped
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1/3 cup feta cheese, crumbled
1/4 cup sliced or slivered almonds, toasted
For the dressing, place the jam, vinegar, olive oil, Dijon, salt, and water in a small jar. Screw on the lid and shake until thoroughly blended and emulsified.
Rinse the quinoa and drain well. Bring 1 1/4 cups water and the quinoa to a boil in a large pot, cover, and then reduce to a simmer. Cook 10-12 minutes or until all the water is absorbed and the quinoa is just tender but still a little firm. Once cooked, remove from heat and let stand, covered, for 5 minutes. Fluff with fork, and then drizzle about 1/2 of the vinaigrette over the quinoa and toss to coat. Allow to cool.
Add the cherries, favas, celery, onion, herbs, and feta to the quinoa. Toss to combine and refrigerate until ready to serve. Before serving, sprinkle with toasted almonds and drizzle with additional vinaigrette.
We thank fountainavenuekitchen.com for this delicious recipe.