Recipes and Cooking Cherry-Quinoa Salad 5.0 (1) Nutty quinoa adds plenty of protein to this fresh, cherry-studded salad recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 21, 2014 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Cook Time: 12 mins Chill Time: 2 hrs Total Time: 2 hrs 42 mins Servings: 6 Jump to Nutrition Facts Ingredients ¼ cup red wine vinegar 3 tablespoon olive oil 1 ½ tablespoon honey ½ teaspoon salt ¼ teaspoon freshly ground black pepper 2 cup water ⅓ cup dry white wine ½ teaspoon salt 1 ¾ cup quinoa, rinsed and drained 2 cup pitted and chopped sweet cherries ½ cup shredded carrot (1 medium) ¼ cup thinly sliced green onions (2) 3 tablespoon coarsely snipped fresh Italian (flat-leaf) parsley 1 tablespoon snipped fresh mint ⅓ cup dry roasted pistachio nuts, coarsely chopped Directions For vinaigrette, in a screw-top jar combine vinegar, oil, honey, 1/2 teaspoon salt, and pepper. Cover and shake well; chill until needed. In a large saucepan combine the water, wine, and 1/2 teaspoon salt. Bring to boiling. Stir in quinoa. Return to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until quinoa is tender and liquid is absorbed. Cool, tossing occasionally. Stir cherries, carrot, green onions, parsley, and mint into quinoa. Drizzle with 6 tablespoons of the vinaigrette: toss gently to coat. (Reserve the remaining vinaigrette for another use.) Cover and chill quinoa mixture for at least 2 hours. To serve, sprinkle with pistachios. *To Serve Salad on Snap Peas: Trim and remove strings from 1 1/2 cups fresh sugar snap pea pods and cut in half lengthwise. Drizzle with the remaining vinaigrette; toss to coat. Line a serving platter with snap peas. Spoon the quinoa mixture on top of peas and sprinkle with pistachios.Nutrition analysis per serving: 355 calories, 10 g protein, 49 g carbohydrate, 13 g total fat (2 g sat. fat), 0 mg cholesterol, 6 g fiber, 13 g total sugar, 9% Vitamin A, 28% Vitamin C, 431 mg sodium, 6% calcium, 19% iron *To Serve Salad on Cucumber "Ribbons:" Using a vegetable peeler, cut 1 small seedless cucumber lengthwise into thin "ribbons." Drizzle with the remaining vinaigrette; toss to coat. Line a serving platter with cucumber "ribbons." Spoon the quinoa mixture on top of cucumber and sprinkle with pistachios. Nutrition analysis per serving: 353 calories, 10 g protein, 49 g carbohydrate, 13 g total fat (2 g sat. fat), 0 mg cholesterol, 6 g fiber, 12 g total sugar, 7% Vitamin A, 14% VitaminC, 431 mg sodium, 6% calcium, 18% iron Rate it Print Nutrition Facts (per serving) 322 Calories 11g Fat 46g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 322 % Daily Value * Total Fat 11g 14% Saturated Fat 1g 5% Sodium 365mg 16% Total Carbohydrate 46g 17% Total Sugars 10g Protein 9g Vitamin C 7.3mg 37% Calcium 50mg 4% Iron 3.1mg 17% Potassium 507mg 11% Folate, total 103.7mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.