Cherry Almond Quinoa Salad

Place the uncooked quinoa (1 cup) in a small pot and add water (2 cups). Bring the pot to a boil over high heat. Cover the pot and reduce the heat to medium-low and continue to cook for 12-15 minutes. Remove the pot from the heat, fluff the [quinoa] with a fork, and set it aside with the lid off to cool. Start 12m timer

While the [quinoa] is cooking, pit and quarter the cherries (1 cup), chop the dry roasted almonds (0.5 cup), and chop the chopped basil (0.25 cup), mint (0.25 cup), and dill (0.25 cup).

In a medium-sized bowl, whisk all of the salad dressing ingredients: lemon juice (5 tbsp), white vinegar (1 tbsp), olive oil (0.25 cup), dijon mustard (0.5 tbsp), garlic (1 clove), sea salt (0.5 tsp), and cayenne (1 pinch).

Once the [quinoa] is room temperature, transfer it to a serving bowl. Add the [cherries], vegan feta crumbles (0.25 cup), [dry roasted almonds], and chopped herbs to the bowl and pour the lemony dressing over the top. Toss well then serve.