In a medium pot, bring 1 cup of water to a boil. Add ½ cup of rinsed quinoa, cover the pot, and reduce the heat to low. Allow it to simmer for about 15 minutes until the water is absorbed and quinoa is tender.

Once done, remove from heat, let it sit covered for an additional 10–15 minutes, then fluff the quinoa with a fork and let it cool completely.

While the quinoa cools, prepare the salad ingredients. Pit 1 to 1.5 cups of fresh cherries using a cherry pitter for convenience. Next, finely chop about ¼ cup of red onion and roughly chop ½ cup of pistachios. Gather fresh mint leaves as well by plucking them from the stems. Set all the prepped ingredients aside in separate bowls.

In a large mixing bowl, combine the cooled quinoa, pitted cherries, chopped pistachios, and diced red onion. Add about ¼ cup of freshly chopped mint, 2 tablespoons of apple cider vinegar, and the juice of half a lemon. Season the mixture with salt and pepper to taste. Toss everything gently to combine, ensuring the salad is well mixed and colorful.

Your Cherry Pistachio Quinoa Salad can be served immediately at room temperature, or you can chill it in the refrigerator for 30 minutes to enhance the flavors further.

If using baby arugula, fold it in just before serving to keep it fresh and crisp. Arrange in a beautiful bowl, and enjoy this refreshing and healthy salad!