top down view of serving platter with cherry pistachio quinoa salad.

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5 from 6 reviews

Plump juicy cherries, rich flavored pistachios, and refreshing mint tossed with heart-healthy quinoa and a light apple cider vinegar dressing. Simple and flavorful!


Units Scale
  • 1 cup dried quinoa
  • 1 3/4 cups water
  • 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
  • 1/4 cup apple cider vinegar
  • juice of 1 lemon
  • mineral salt & fresh cracked pepper, to taste
  • a handful baby arugula, optional


In a medium-size pot/pan, add quinoa and water, bring to a boil, cover, reduce heat to low, and simmer, at a gentle boil, for 15 minutes. Remove from heat, uncover, and let set 10 – 15 minutes, fluff with a fork. Let cool almost completely before assembly.

In a large mixing bowl or pot/pan the quinoa was in, add the cherries, pistachios, shallot, mint, apple cider vinegar, lemon juice, salt, and pepper. Toss well to combine, adding in the optional baby arugula if desired.

Serve at room temperature or chilled.

Servers 4 – 6

Store leftovers in an airtight container in the refrigerator for up to 5 – 6 days.


Use dried cherries, about 1 1/2 – 2 cups, if fresh cherries are not available. Roughly chop them before adding to salad. I haven’t made this using dried cherries, so you’ll have to use your best judgment on how much to add. If you make this with dried cherries, it would be great to share with us how much you used.

Change up the pistachios using raw or toasted, chopped, or slivered almonds. Chopped pecans would also be great!

Want to add a little extra protein? Try adding a can of drained and rinsed chickpeas to the mix.