Cherry, Pistachio, and Mint Quinoa Salad Recipe
Introduction
This Cherry, Pistachio + Mint Quinoa Salad is a fresh and vibrant dish perfect for any season. Combining sweet cherries, crunchy pistachios, and fragrant mint with fluffy quinoa creates a delightful balance of flavors and textures. It’s light, nutritious, and easy to prepare for lunches or a refreshing side.
Ingredients
- 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
Instructions
- Step 1: In a medium pot, combine quinoa and water. Bring to a boil, then cover and reduce heat to low. Let it simmer gently for 15 minutes. Remove from heat, uncover, and let it sit for 10 to 15 minutes. Fluff the quinoa with a fork and allow it to cool almost completely before assembling the salad.
- Step 2: In a large mixing bowl or the pot used for cooking quinoa, add the cherries, pistachios, minced shallot or red onion, chopped mint, apple cider vinegar, lemon juice, salt, and pepper. Toss everything together until well combined. Add baby arugula if using, and toss gently.
- Step 3: Serve the salad at room temperature or chilled, according to your preference.
Tips & Variations
- Toast the pistachios lightly before adding for extra depth of flavor and crunch.
- Swap baby arugula with spinach or kale for a different leafy green base.
- For added richness, sprinkle some crumbled feta cheese over the top before serving.
- If cherries aren’t in season, try substituting with fresh or dried cranberries for a similar tartness.
Storage
Store any leftover salad in an airtight container in the refrigerator for up to 5 to 6 days. The flavors will meld and deepen over time. Before serving leftovers, you can enjoy it chilled straight from the fridge or let it come to room temperature for a softer texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this salad in advance?
Yes, this salad can be made a few hours ahead or the day before serving. Keep it refrigerated and add fresh herbs or greens just before serving for the best texture.
Is this salad gluten-free and vegan?
Yes, this recipe is naturally gluten-free and vegan, making it suitable for many dietary preferences.
PrintCherry, Pistachio, and Mint Quinoa Salad Recipe
A refreshing and vibrant Cherry, Pistachio, and Mint Quinoa Salad combining nutty quinoa with sweet cherries, crunchy pistachios, and fresh mint, dressed with bright apple cider vinegar and lemon juice. This salad is perfect as a light meal or a side dish, offering a delightful balance of flavors and textures, served chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Quinoa Base
- 1 cup dried quinoa
- 1 3/4 cups water
Salad Mix
- 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
Dressing & Seasoning
- 1/4 cup apple cider vinegar
- Juice of 1 lemon
- Mineral salt & fresh cracked pepper, to taste
Optional
- A handful baby arugula, optional
Instructions
- Cook the Quinoa: In a medium-size pot or pan, combine the quinoa and water. Bring to a boil, then cover and reduce heat to low. Let it simmer gently for 15 minutes until the water is absorbed. Remove from heat, uncover, and let it sit for 10-15 minutes to steam. Fluff the quinoa with a fork and allow it to cool almost completely before assembling the salad.
- Mix the Salad: In a large mixing bowl or the same pot used for cooking quinoa, combine the cooked quinoa, pitted and sliced cherries, pistachios, minced shallot, chopped mint, apple cider vinegar, lemon juice, salt, and freshly cracked pepper. Toss everything well to ensure even distribution of flavors. Add the optional baby arugula if using and mix gently.
- Serve: This salad can be enjoyed at room temperature or chilled in the refrigerator. Adjust seasoning if needed before serving.
- Store Leftovers: Transfer any leftovers to an airtight container and store in the refrigerator for up to 5-6 days, maintaining freshness and flavor.
Notes
- Ensure quinoa is fully cooled before adding fresh ingredients to prevent wilting or cooking them further.
- Pitting cherries can be done easily using a cherry pitter or by slicing and removing pits by hand.
- Adjust the amount of mint and apple cider vinegar to your taste preference for a brighter or more subtle flavor.
- Baby arugula is optional but adds a nice peppery bite and extra greens to the salad.
- This salad is gluten-free and suitable for vegetarians.
Keywords: quinoa salad, cherry salad, pistachio salad, mint salad, healthy salad, gluten free salad, vegetarian quinoa salad
