Move over, strawberries! A new fruit has entered the salad game. This cherry and quinoa salad is about to be your new lunchtime favorite. With potassium and vitamin C from cherries plus the fiber and protein from quinoa, this salad brings all the goodness in both taste and nutrition. 🍒 Ingredients 2 cups cooked quinoa (cooled) and 2 cups baby arugula or spinach 1 ½ cups fresh cherries (pitted and halved) and ½ cup dried tart cherries (optional, for extra chew) ½ cup shelled pistachios (roasted and roughly chopped) and 1/3 cup crumbled feta or vegan feta Lemon Balsamic Vinaigrette: 3 tbsp extra virgin olive oil 1 tbsp balsamic glaze or white balsamic vinegar 1 tbsp fresh lemon juice 1 tsp honey or maple syrup A pinch of salt and black pepper Garnish: A handful of fresh mint leaves (torn) Instructions: Prep the Quinoa: If you haven't already, cook your quinoa (1 part dry quinoa to 2 parts water). Let it cool completely; fluffing it with a fork helps it stay light and airy. Pit the Cherries: Use a cherry pitter or the "straw method" (pushing a straw through the center) to remove the pits, then slice them in half. Whisk the dressing: In a small jar or bowl, combine the olive oil, balsamic, lemon juice, honey, salt, and pepper. Shake or whisk until emulsified. Assemble: In a large mixing bowl, combine the cooled quinoa, fresh cherries, arugula, and dried cherries (if using). Toss: Pour the dressing over the salad and toss gently to coat the grains and greens. Toss: Pour the dressing over the salad and toss gently to coat the grains and greens. The Finish: Fold in the chopped pistachios and crumbled feta. Top with the torn mint leaves just before serving to keep them from bruising. #Recipe #Cherry #Salad #SaladRecipe #SummerSalad