Rinse 1 cup of quinoa under cold water. Combine with 2 cups of water in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes. Remove from heat and let sit uncovered for 5 minutes.

Pit and halve about 1.5 cups of fresh cherries. Shell and chop 0.5 cup of pistachios into bite-sized pieces.

In a large bowl, combine cooled quinoa, cherries, and chopped pistachios. Add 0.25 cup of finely chopped red onion and fresh mint leaves.

In a small bowl, whisk together 3 tablespoons of apple cider vinegar, 1 tablespoon of lemon juice, and pinch of salt and pepper. Drizzle over the salad mixture.

Gently toss everything together, being careful not to mush the cherries. If using baby arugula, fold it in for added texture.

Taste and adjust seasoning with more salt or pepper if needed. Serve immediately or chill in the refrigerator before serving.