Cherry and Pistachio Quinoa Salad in Tarragon Vinaigrette

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.