Ingredients

• Ingredients Units USM Scale 1x2x3x 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

Preparation

• Instructions In a medium-size pot/pan, add quinoa and water, bring to a boil, cover, reduce heat to low, and simmer, at a gentle boil, for 15 minutes. Remove from heat, uncover, and let set 10 – 15 minutes, fluff with a fork. Let cool almost completely before assembly. In a large mixing bowl or pot/pan, you cooked the quinoa in, add the cherries, pistachios, shallot, mint, apple cider vinegar, salt, and pepper. Toss well to combine, adding in the optional baby arugula if desired. Serve at room temperature or chilled. Servers 4 – 6 Store leftovers in an airtight container in the refrigerator for up to 5 – 6 days.