In a medium pot, combine 1 cup of rinsed quinoa with 2 cups of water. Bring to a vigorous boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let sit covered for 10-15 minutes. Fluff with a fork and cool completely.

While the quinoa cools, pit and chop 1 to 1.5 cups of fresh cherries, finely dice a small red onion, and roughly chop a handful of fresh mint leaves.

In a large mixing bowl, combine the cooled quinoa, chopped cherries, 0.5 cup of pistachios, diced red onion, and chopped mint. Drizzle in 3 tablespoons of apple cider vinegar and the juice of one lemon, seasoning with salt and pepper. Toss gently until evenly mixed.

Serve at room temperature or chill in the refrigerator for about 30 minutes before serving.