Rinse 1 cup of quinoa under cold running water using a fine-mesh strainer to remove bitterness. Allow to drain.

Combine rinsed quinoa with 1.75 cups of water in a medium pot. Bring to a boil, reduce to low, cover, and simmer for 15 minutes.

Remove pot from heat and let it sit covered for 10-15 minutes. Fluff quinoa with a fork and cool completely.

Pit cherries using a cherry pitter, slice in half or chop into bite-sized pieces.

In a large mixing bowl, combine cooled quinoa, cherries, pistachios, and red onion (if using). Add torn mint leaves.

In a small bowl, whisk together apple cider vinegar, lemon juice, and olive oil. Season with salt and pepper.

Pour dressing over the quinoa mixture and toss gently to combine, ensuring all are well-coated.

Taste and adjust seasoning if needed. Serve at room temperature or chill for 30 minutes before serving.