Quinoa Salad with Toasted Walnuts, Roasted Chicken and Dried Cherries

Total Time
30 Mins

Total Time

Prep Time
10 Mins
Cook Time
20 Mins
Total Time
30 Mins


287 cal
Total Fat
15 g
Polyunsaturated Fat
6 g
15 mg
268 mg
27 g
Dietary Fiber
3 g
13 g


  • 3/4 cup quinoa*
  • 1 1/2 cups chicken stock or broth (low sodium chicken stock preferred)
  • 1 1/4 cups chicken breast, cooked, diced
  • 1/2 cup California walnuts, chopped, toasted
  • 1/3 cup cherries, dried
  • 2–3 tablespoons mint, chopped, fresh
  • 4 cups (about 3 ounces) arugula leaves
  • 1/3 cup Honey Mustard Vinaigrette (see recipe below)
  • Jerusalem artichokes, if desired
  • Salt and pepper to taste

*Note: If you wish, use half traditional quinoa and half red quinoa. They can be combined for cooking, and red quinoa will give the finished salad extra color.

Honey Mustard Vinaigrette
  • 3 tablespoons honey
  • 2 tablespoons red wine vinegar or Sherry vinegar
  • 1 tablespoon Dijon mustard
  • 1/3 cup olive oil, or half canola oil and half olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Combine the quinoa and chicken stock in a medium-sized saucepan and bring to a boil. Stir, then turn the heat to low and cover the pan. Cook for 12 to 16 minutes, until the quinoa is tender and the stock is absorbed. Spread the cooked quinoa on a plate to cool. Refrigerate if you are not assembling and serving the salad shortly.
  2. Assemble the salad in a large bowl, combine the chicken, walnuts, cherries, mint and arugula. Add the cooled quinoa and the vinaigrette, then stir and toss gently to combine and coat the ingredients with the dressing. Add the prepared Jerusalem artichokes and toss again to combine. Season with salt and pepper to taste.
Honey Mustard Vinaigrette
  1. In a screw-top jar combine the honey, vinegar, mustard, oil, salt and pepper. Cap the jar tightly and shake vigorously until the vinaigrette is blended and smooth. Shake again before using. Makes about 2/3 cup.