Cherry Quinoa Salad

This Cherry Quinoa Salad is a fresh, vibrant mix of peppery arugula, sweet cherries, creamy avocado, and crunchy pistachios, all tossed in a tangy cherry balsamic vinaigrette.

The Story:

I love the variation and excitement each season offers with its seasonal produce, and cherries are definitely a summer star! This salad is full of flavor, texture and the perfect balance of sweet, tangy, and earthy. The nutty quinoa provides a hearty base, while the juicy cherries add a burst of sweetness that pairs perfectly with the savory and tart notes in the dressing. It’s a wholesome, nutrient-packed salad that’s just as beautiful on the table as it is satisfying to eat.

This salad is part of my "1 Ingredient All Day" series, where I take one seasonal ingredient and transform it into dishes you can enjoy from morning to night! Pair this Cherry Quinoa Salad with my Cherry Almond Scones for breakfast, Cherry Glazed Chicken Thighs for dinner, and Cherry Chocolate Chunk Cookies for dessert, and you’ve got a full day of cherry-infused goodness. 

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• The Story:
• 🧾 The Ingredients:
• Step By Step Preparation Instructions:
• More Summer Recipes:
• 📖 The Recipe:
• Cherry Quinoa Salad
• The Finished Product:

🧾 The Ingredients:

Here is the list of ingredients you will need to make this cherry quinoa salad.

• Fresh Cherries: The star of the salad! Deliciously juicy, sweet, and just a little tart.
• Quinoa: Earthy, hearty, and packed with protein to keep things satisfying.
• Arugula: A flavorful, peppery green that brings a fresh bite and balance to the sweetness.
• Pistachios: For a delicious, crunchy pop of green and the flavor works beautifully here.
• Avocado: No salad is complete in my onion without bites of creamy avocado which adds richness to every bite.
• Olive Oil: This will serve as the base for the vinaigrette dressing.
• Balsamic Vinegar: Provides a deep and tangy sweetness that ties the flavors together.
• Honey: For a natural touch of sweetness for the dressing.
• Dijon Mustard: This will help emulsify the vinaigrette and adds a depth of tangy flavor.
• Salt/Pepper: Simple seasonings to make everything shine!
• Fresh Basil: Optional, but I recommend. It beautifully highlights all the additional flavors and adds more fresh, sweetness to the salad.

Step By Step Preparation Instructions:

• Step 1: Prepare the quinoa. Combine rinsed quinoa, water, and a pinch of salt in a saucepan. Bring to a boil, reduce to low, cover, and cook 15 minutes. Remove from heat, keep covered 5 minutes, then fluff.
• Step 2: Toast the pistachios for the most flavor. In a dry skillet over medium heat, toast pistachios 2–3 minutes until fragrant, or add the pistachios to a sheet pan and place in the oven at 200 degrees until fragrant. Cool and chop.
• Step 3: Prep produce for the salad. Pit and halve the cherries, and dice or slice the avocado.
• Step 4: Make the vinaigrette. Whisk together the olive oil, balsamic, honey, dijon mustard, and a pinch of salt, and pepper until the ingredients have emulsified together.
• Step 5: Now to assemble! Add the arugula, cherries, pistachios, quinoa and avocado to a large bowl or serving platter. Drizzle on the salad dressing and gently toss to coat. Enjoy right away for the crispiest arugula.
• Storage Tip: This salad is a fantastic meal prepped lunch, but store the salad components separate from the vinaigrette, as the vinaigrette will wilt the arugula. Simple add the vinaigrette when you are ready to enjoy your lunch for the day.

More Summer Recipes:

📖 The Recipe:

The Finished Product:

This salad is restaurant level, and is packed with nutrition and nourishing ingredients! Whether you’re planning a summer gathering or just looking for a fresh lunch option, this salad is the perfect way to celebrate cherry season!