Description
A fresh and vibrant Cherry Pistachio Quinoa Salad combining protein-rich quinoa with juicy cherries, crunchy pistachios, and a zesty lemon and apple cider vinegar dressing. Perfect as a light lunch or a refreshing side dish, this salad offers a delightful balance of sweet, tart, and nutty flavors with a pop of fresh mint and optional peppery arugula.
Ingredients
Quinoa and Base
- 1 cup dried quinoa
- 1 3/4 cups water
Salad Ingredients
- 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
- A handful baby arugula (optional)
Dressing and Seasoning
- 1/4 cup apple cider vinegar
- Juice of 1 lemon
- Mineral salt, to taste
- Fresh cracked pepper, to taste
Instructions
- Cook the quinoa: In a medium-size pot or pan, combine the dried quinoa and water. Bring the mixture to a boil over medium-high heat. Once boiling, cover the pot, reduce the heat to low, and let it simmer gently for 15 minutes until the quinoa is tender and water is absorbed.
- Let quinoa rest: Remove the pot from heat and uncover it. Allow the quinoa to sit and steam for an additional 10–15 minutes to finish cooking. Fluff the quinoa gently with a fork and let it cool almost completely before assembling the salad.
- Combine salad ingredients: In a large mixing bowl or the same pot used for quinoa, add the pitted and halved cherries, pistachios, minced shallot or red onion, chopped mint, apple cider vinegar, and lemon juice. Season with mineral salt and freshly cracked pepper to taste.
- Mix the salad: Toss all ingredients gently but thoroughly to blend the flavors evenly. If desired, fold in a handful of baby arugula for a peppery crunch and additional freshness.
- Serve: The salad can be served at room temperature or chilled depending on preference. It pairs well as a nutritious light meal or a colorful side dish.
- Storage: Store any leftovers in an airtight container in the refrigerator where it will keep for 5 to 6 days, maintaining freshness and flavor.
Notes
- Substitute dried cherries (about 1 1/2 to 2 cups, roughly chopped) if fresh cherries are unavailable; adjust quantity based on taste as dried cherries are more concentrated and sweet.
- Try swapping pistachios for raw or toasted almonds (chopped or slivered) or chopped pecans for a different nutty texture and flavor.
- For extra protein, add a drained and rinsed can of chickpeas to the salad mix.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
