This is a gluten free recipe the whole family will love using Lake Chelan Cherries from Chelan Fresh to give it a sweet and savory taste.

This recipe is: Gluten free, whole grain 

Yield: 4-6 servings



  • 2 tablespoons minced shallots
  • 2 tablespoons freshly squeezed lemon juice
  • 1 ¼ teaspoon of white wine vinegar
  • 1 teaspoon of Dijon mustard
  • ½ teaspoon of honey
  • 1 small garlic clove
  • 1/3 cup of extra virgin olive oil
  • Salt and pepper


  • ¾ cup quinoa
  • 1 ¼ cups water
  • 2 cups sweet red cherries, pitted and torn into halves
  • 1/3 cup diced celery
  • ½ cup slivered almonds
  • 1/3 cup crumbled feta cheese (optional)
  • ¼ cup chopped fresh basil
  • Zest of one lemon
  • Salt and pepper


  1. To make the dressing; In a blender, combine the shallots, lemon juice, vinegar, mustard, honey and garlic and puree until smooth. With the machine on, slowly add the olive oil until emulsified. Pour the vinaigrette into a bowl and season with salt and pepper to taste and set aside.
  2. To make the quinoa; rinse and drain the quinoa thoroughly and place in a medium sauce pan with the water and a pinch of salt. Cover and bring to a boil. Reduce the heat and simmer for 15 minutes or until all of the liquid has been absorbed. Turn off the heat and let rest for 10 minutes. Fluff with a fork.
  3. To toast the almonds; preheat the oven to 350 degrees, spread the almonds in a single layer in a sheet pan and toast in the oven for 10-12 minute or until they are fragrant and lightly browned. Remove from oven and let cool completely.
  4. To put the dish together; combine the cooked quinoa, cherries, celery, almonds, feta cheese (if using), basil, and lemon zest and toss gently.
  5. Pour dressing over the quinoa mixture and toss again to combine, season with salt and pepper to taste.
  6. Serve immediately at room temperature or store in the refrigerator in a covered container for up to 4 days.
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