Ingredients
Salad Ingredients
- 1 cup dried quinoa
- 1 3/4 cups water
- 1 lb. cherries (about 2 cups), pitted and sliced in half
- 1/2 cup pistachios
- 1/4 red onion (or 1 small shallot), minced
- 1/4 cup mint, chopped
- 1/4 cup apple cider vinegar
- Juice of 1 lemon
- Mineral salt & fresh cracked pepper, to taste
- A handful baby arugula (optional)
Instructions
- Cook the quinoa: In a medium-size pot or pan, combine the quinoa and water. Bring to a boil, then cover, reduce heat to low, and simmer gently for 15 minutes. Remove from heat, uncover, and let it sit for 10 to 15 minutes. Fluff the quinoa with a fork. Allow it to cool almost completely before assembling the salad.
- Mix the salad: In a large mixing bowl (or the pot/pan used for the quinoa), add the cooled quinoa, cherries, pistachios, minced shallot or red onion, chopped mint, apple cider vinegar, lemon juice, salt, and pepper. Toss everything together thoroughly. Add baby arugula if using and mix gently.
- Serve: Serve the quinoa salad at room temperature or chilled according to your preference.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 to 6 days.
Notes
- Make sure to let the quinoa cool properly before mixing with the fresh ingredients to keep the salad crisp and fresh.
- You can substitute pistachios with other nuts like almonds or walnuts if preferred.
- Adjust the level of apple cider vinegar and lemon juice based on your taste preference for acidity.
- Adding baby arugula is optional but adds a lovely peppery note and additional greens.
- This salad is great for meal prep and can be enjoyed as a main or a side dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
