The Pioneer Woman Tasty Kitchen
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Cherry and Pistachio Quinoa Salad in Tarragon Vinaigrette

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Level: Easy

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Description

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

Ingredients

  • 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

Preparation

Combine water and quinoa in a medium saucepan and bring to a boil. Then cover the pot and reduce heat. Cook for 10 minutes or until all liquid is absorbed. Remove from heat and fluff quinoa with a fork.

Combine quinoa, cherries, celery and pistachios in a medium bowl. Set aside.

For the tarragon vinaigrette: In a small bowl add lemon zest and juice, salt, apple cider vinegar, Dijon mustard and tarragon then slowly whisk in the extra virgin olive oil.

Pour vinaigrette over the quinoa and gently stir together. Refrigerate until ready to serve and check for seasoning before serving.

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