Pistachio and Cherry Quinoa Salad

1. In a large pot, bring the water to a boil. Once boiling, stir in the quinoa. Cover, reduce the heat to low and cook until the moisture is absorbed (about 15 minutes). Once cooked, transfer the quinoa to a large bowl and place it in the refrigerator until cooled.
2. While the quinoa cooks, preheat oven to 400ºF and line a small baking sheet with parchment paper. Toast the pistachios in the oven until lightly golden brown, about 10-12 minutes. Set aside.
3. Once the quinoa has cooled, stir in the salt, chopped cherries, crumbled feta cheese and minced basil.
4. Roughly chop the toasted pistachios and add them into the salad. Stir until everything is well mixed.
5. To make the dressing, stir the kefir and honey together in a medium, microwave- safe bowl. Microwave the mixture until the honey is melted and easily mixes into the kefir, about 30 seconds.
6. Stir in the balsamic vinegar.
7. Pour the dressing over the salad, mix will and devour.