Cherry and Pistachio Quinoa Salad in Tarragon Vinaigrette

Cherries are at the market, summer is here!  Now is the time to put them in everything.   This is a simple, quick summer salad, so good for you and so delicious.  Perfect for BBQs, picnics, a light supper or a brown bag lunch.


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Cherry and Pistachio Quinoa Salad in Tarragon Vinaigrette

Serves 4-6
Make about 4 cups


Ingredients
  • 2 cups Water
  • 1 cup Quinoa
  • 1 cup Fresh Cherries, Pitted and Cut into Quarters
  • 2 Stalks Celery, Diced
  • ½ cup Pistachios, Chopped
  • Zest and Juice of a Lemon
  • ½ tsp. Salt
  • 2 Tbsp. Apple Cider Vinegar
  • 1 tsp. Dijon Mustard
  • 2 ½ Tbsp. Chopped Tarragon
  • ¼ cup Extra Virgin Olive Oil



Directions
  1. Combine water and quinoa in medium saucepan and bring to boil.  Cover and reduce heat, cook for 10 minutes or until all liquid is absorbed.  Remove from heat and fluff with fork.  
  2. Combine quinoa, cherries, celery, pistachios in a medium bowl, set aside.
  3. Tarragon vinaigrette -in a small bowl add lemon zest and juice, salt, apple cider vinegar, Dijon mustard and tarragon slowly whisk in extra virgin olive oil.
  4. Pour over quinoa and gently stir together.  Refrigerate until ready to serve and check for seasoning before serving.


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