Cherry and Pistachio Quinoa Salad in Tarragon Vinaigrette

Ingredients

Contains: tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 cups Water
• 1 cup Quinoa
• 1 cup Fresh Cherries, Pitted And Cut Into Quarters
• 2 stalks Celery, Diced
• ½ cups Shelled Pistachios, Chopped
• 1 whole Lemon, Zest And Juice
• ½ teaspoons Salt
• 2 Tablespoons Apple Cider Vinegar
• 1 teaspoon Dijon Mustard
• 2-½ Tablespoons Chopped Tarragon
• ¼ cups Extra Virgin Olive Oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring the 2 cups water and the salt to a boil in a medium saucepan. Add the quinoa, cover, and simmer over low heat for 12 minutes until the water is absorbed.

2. Remove the pan from the heat, keep it covered, and let the quinoa rest for 5 minutes. Fluff it with a fork and spread it on a tray to cool.

3. Whisk the lemon juice, apple cider vinegar, Dijon mustard and chopped tarragon in a small bowl. Slowly whisk in the olive oil to make a vinaigrette.

4. Place the cooled quinoa in a large bowl. Add the cherries, celery, chopped pistachios and lemon zest, and toss to combine.

5. Pour the vinaigrette over the salad and toss well. Taste and add more salt if needed.

6. Chill the salad for at least 30 minutes before serving so the flavors meld.