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. 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.
Ingredients
For the salad ingredients:
- 2 cups arugula
- 1 cup pitted, halved fresh cherries
- 2 cups cooked quinoa
- ½ cup pistachios
- 1 sliced avocado
For the vinaigrette:
- ¼ cup olive oil
- 2 tablespoon fresh cherry juice
- 2 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- pinch of salt and pepper
Instructions
- 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.
- 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.
- Prep produce for the salad. Pit and halve the cherries, and dice or slice the avocado.
- 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.
- 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.