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Quinoa Salad with Cherries and Pistachios

Here’s a great summer salad that combines quinoa with the sweetness of cherries and the crunch of pistachios dressed in a lemony vinaigrette. It’s light, healthy, and full of flavor, Enjoy!
Course: Salad
Servings: 6

Ingredients

LEMON VINAIGRETTE:

  • 2 T. olive oil
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper

SALAD:

  • 1 c. uncooked quinoa rinsed
  • 2 c. vegetable broth
  • 2 c. pitted and halved fresh cherries
  • 1 c. chopped Kirby cucumbers sliced and halved
  • 1/2 c. scallions
  • 1/3 c. roughly chopped pistachios
  • 2 handfuls arugula
  • 1/4 c. chopped parsley
  • 1/4 c. chopped mint optional

Instructions

  • LEMON VINAIGRETTE: In a small bowl, whisk together all ingredients; cover and refrigerate until ready to serve.
  • SALAD: Add the quinoa and broth to a pot and bring to a boil. Stir, cover, reduce to a simmer for 15 minutes or until the broth is absorbed. Remove from the heat and let sit covered for 5 minutes. Fluff with a fork.
  • When the quinoa is cooled, add all the components to a large bowl. Refrigerate until ready to serve.
  • Just before serving drizzle the salad with the vinaigrette and toss to combine, Enjoy!