Pistachio and Cherry Quinoa Salad

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   1.

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   In a large pot, bring the water to a boil.

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   Once boiling, stir in the quinoa.

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   Cover, reduce the heat to low and cook until the moisture is absorbed (about 15 minutes).

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   Once cooked, transfer the quinoa to a large bowl and place it in the refrigerator until cooled.

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   2.

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   While the quinoa cooks, preheat oven to 400 degrees F and line a small baking sheet with parchment paper.

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   Toast the pistachios in the oven until lightly golden brown, about 10-12 minutes.

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   Set aside.

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    3.

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    Once the quinoa has cooled, stir in the salt, chopped cherries, crumbled feta cheese and minced basil.

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    4.

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    Roughly chop the toasted pistachios and add them into the salad.

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    Stir until everything is well mixed.

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    5.

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    To make the dressing, stir the kefir and honey together in a medium, microwave- safe bowl.

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    Microwave the mixture until the honey is melted and easily mixes into the kefir, about 30 seconds.

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    6.

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    Stir in the balsamic vinegar.

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    7.

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    Pour the dressing over the salad, mix will and devour.

* Per serving · 4 servings · Values may vary.