Cherry-Pistachio Power Salad
A refreshing summer salad packed with plant-powered protein, sweet cherries, crunchy pistachios, and a burst of fresh mint. Finished with a simple dressing of fresh lemon juice and a drizzle of your best olive oil, it delivers the perfect balance of tang and richness in every bite.
Ingredients
- 1 cup dried quinoa
- 1 3/4 cup water or bone broth
- 1 lb. fresh cherries about 2 cups pitted and sliced in half
- 1/2 cup pistachios roasted and salted
- 1/4 cup red onion or 1 small shallot minced
- 1/4 cup fresh mint chopped
- 2 Tbs apple cider vinegar
- juice and grated peel of 1 large lemon
- 2 Tbs. olive oil
- 1/2 tsp sea salt and cracked pepper
- 2 cups thinly sliced kale or arugula
Instructions
- In a medium size pot, add dry quinoa and water or bone broth, bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat, uncover, and let set 10 -15 minutes, fluff with a fork. Let cool completely.
- In a large mixing bowl combine the cooked and cooled quinoa, cherries, pistachios, shallot or onion, mint and arugula and/or kale.
- In a small bowl whisk together the apple cider vinegar, lemon juice and peel, olive oil and salt & pepper.
- Add the dressing to the salad and mix well.
- Serve at room temperature or chilled.
- This salad keeps well in the refrigerator for up to 5 - 6 days.