3 cups cooked Red Quinoa (1 cup dry Quinoa + 2 cups Water or Chicken Stock)
3 Tbsp SOOC Black Cherry Dark Balsamic
SOOC Himalayan Pink Sea Salt, to taste
1 Tbsp Dijon Mustard
½ cup SOOC Roasted Walnut Oil
¾ cup Cherries, quartered
¾ cup toasted Hazelnuts, roughly chopped
2 Tbsp chopped Chives
Cracked black Pepper, to taste
Ricotta Salata, shaved
Cook the quinoa: Heat 1 Tbsp of oil in a small pan. Add 1 cup quinoa and toast until fragrant and hot to touch. Add in 2 cups of water or chicken stock and a pinch of Himalayan Pink Sea Salt. Drop to a simmer and cover. Cook for 15 minutes. Turn off heat and let rest for 5 minutes, covered. Fluff with a fork.
Make the dressing: Add Black Cherry Balsamic, Himalayan Pink Sea Salt, and mustard to a small bowl. Whisk in the Walnut Oil slowly.
Pour the vinaigrette over the quinoa, cherries, and hazelnuts. Add in the chives and black pepper. Shave Ricotta Salata on top and serve!