Tomato and Cherry Quinoa with Pistachios

Ingredients

• 1 cup quinoa, rinsed

• 2 cups vegetable broth (or water)

• 1 cup cherry tomatoes, halved

• 1 cup fresh cherries, pitted and halved

• 3 tbsp pistachios, toasted and roughly chopped

• 2 tbsp extra virgin olive oil

• 1 tbsp balsamic vinegar (or pomegranate molasses for extra tang)

• 1 tbsp honey (or maple syrup for vegan option)

• 1 small shallot, finely minced

• ¼ tsp ground cinnamon (optional, adds warmth)

• Salt and black pepper, to taste

• Fresh basil or mint leaves, for garnish

Instructions

1. Cook the quinoa: In a medium saucepan, bring quinoa and broth to a boil. Reduce heat, cover, and simmer 15 minutes until fluffy. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.

2. Make the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, shallot, cinnamon (if using), salt, and pepper.

3. Assemble: In a large bowl, combine cooked quinoa, cherry tomatoes, cherries, and pistachios. Drizzle with dressing and toss gently.

4. Garnish & serve: Top with fresh basil or mint. Serve warm, at room temperature, or chilled.