Cherry, Quinoa, and Walnut Salad
Rinse quinoa in cold water. Heat saucepan with drizzle of olive oil. Roast quinoa for a minute. Stir in 1.5 C water and bring to a boil. Reduce heat, cover, and simmer 15 minutes. Let stand 5 minutes covered. (Makes 2.25 cups cooked quinoa.)
Combine quinoa, cherries, celery, walnuts, and parsley in a large bowl.
Combine lemon juice, mustard, honey, pepper, salt, and olive oil in a jar. Shake to emulsify. Pour dressing over salad; toss to coat.