Cherry Pistachio Quinoa Salad for a Refreshing Summer Dish
Cherry Pistachio Quinoa Salad is a refreshing summer salad made with quinoa, fresh cherries, pistachios, and mint.It's healthy, gluten-free, and easy to prepare.Perfect for picnics, meal prep, and light family meals.
Ingredients
- 1 cup quinoa rinsed
- 2 cups water
- 1½ cups fresh cherries pitted and halved
- ½ cup pistachios roughly chopped
- ¼ cup red onion finely chopped
- 3 tablespoons apple cider vinegar
- 1 tablespoon lemon juice optional
- Salt to taste
- Black pepper to taste
- Fresh mint a handful, chopped
- Baby arugula optional
Instructions
- Rinse the quinoa thoroughly under cold running water.
- Add the quinoa and water to a medium saucepan.
- Bring to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer for about 15 minutes until the water is absorbed.
- Remove from heat and let the quinoa rest uncovered for 5 minutes.
- Fluff with a fork and allow it to cool completely.
- Pit and halve the cherries.
- Roughly chop the pistachios.
- In a large mixing bowl, combine the cooled quinoa, cherries, pistachios, red onion, and chopped mint.
- In a small bowl, whisk together the apple cider vinegar, lemon juice, salt, and pepper.
- Pour the dressing over the salad.
- Gently toss until everything is evenly coated.
- Fold in baby arugula if using.
- Taste and adjust seasoning as needed.
- Serve immediately or chill before serving for an even more refreshing Cherry Pistachio Quinoa Salad.
Notes
- Baby arugula adds a peppery bite and extra texture.
- Feta cheese can be added for richness if desired.
- Walnuts or almonds can replace pistachios.
- Serve alongside grilled chicken, fish, or roasted vegetables.
- This salad makes an excellent addition to summer potlucks and picnics.