Important things first.
Have you ever seen a cherry butt?
It’s cute.
They’re connected by a single pit — a small, sweet reminder that some things are better shared.
This month I’ve become obsessed with cherries. I’ve probably eaten ten pounds since July 1st. They’re juicy, bright, and just plain delightful.
My fingers have been stained a deep cherry red, which somehow feels fancy.
Note to self: don’t toss cherry pits in the garbage disposal. I learned the hard way — you’ll risk your fingers and might end up paying someone else to fish pits out of the sink. Not worth it.
I once forgot to brush my teeth after eating an enormous bowl of cherries, then went shopping and grinned like a maniac. The stain is a handy instant lipstick, but it can make for weird smiles in public.
And yes, I attempted the classic stem-knot trick in my mouth. It was mostly a comedy of errors — too many cherries, sore tongue, and far more time spent than I expected. Charm points: questionable.
The other day I made a bowl of cherry and pecan quinoa for lunch. I devoured most of it before realizing I should take photos. I took a couple of awkward shots from odd angles, then ate another bowl and inexplicably cleaned my kitchen immediately after. That’s not my usual behavior, but the quinoa was worth it.
Two photos and a full belly later, I’ll proudly share the recipe. It’s simple, bright, and excellent warm or chilled.
Fresh Cherry and Pecan Quinoa
Makes about 2 cups
Ingredients:
- 1 cup uncooked quinoa
- 1/2 onion, chopped
- 2 cups water, stock, or other cooking liquid (I used chicken stock)
- 1 bulb roasted garlic
- 1 tablespoon olive oil
- 1 cup fresh cherries, pitted and coarsely chopped
- 1/3 cup chopped pecans
- 1–2 ounces crumbled feta cheese
- 1/3 cup balsamic vinegar reduced (I used cherry balsamic)
Method:
Heat a saucepan over medium and add the olive oil. Once hot, sauté the chopped onion for 5–6 minutes until soft and starting to caramelize. Add the quinoa, then pour in the water or stock. Bring to a boil, reduce to a simmer, cover, and cook for 12–15 minutes until the liquid is absorbed and the quinoa is tender.
While the quinoa cooks, place the balsamic vinegar in a small saucepan and bring it to a boil. Let it simmer for 3–4 minutes until slightly thickened, then remove from the heat.
When the quinoa is done, remove it from heat and gently fold in the chopped cherries, pecans, roasted garlic, and crumbled feta. Drizzle with the reduced balsamic or stir it through. Taste and season with salt and pepper as needed.
Notes: Dried cherries can be used if fresh aren’t available. This salad is delicious served warm or chilled and makes a lovely side or light main.
If you need me, I’ll be in cherry rehab — at least until the next market run.