Rinse quinoa under cool water in a fine-mesh strainer. In a medium pot, combine rinsed quinoa and water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let sit covered for 10-15 minutes to cool.

While quinoa cools, pit and chop cherries, chop pistachios, finely dice red onion, and mince fresh mint.

In a mixing bowl, combine cooled quinoa, cherries, pistachios, red onion, and mint.

In a separate bowl, whisk apple cider vinegar, lemon juice, salt, and pepper. Drizzle over the salad.

Toss the salad until well combined. Adjust seasoning if needed.

Optional: Mix in baby arugula before serving. Serve immediately or chill for 30 minutes.