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5 from 1 vote
Quinoa salad with artichokes and dried cherries in a white bowl on a wooden table.
Quinoa Salad with Artichokes, Dried Cherries, Pistachios, Avocado and Arugula
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Once you know how to make quinoa properly, it's a good idea to have some on hand all the time to make a delicious quinoa salad like this one. Being full of protein, quinoa is a great way to have a main meal salad that will keep you satisfied and full for longer. 
Course: Entrées, Side Dishes, Salads
Cuisine: American
Keyword: Make Ahead, Quick and Easy, Vegetarian, Paleo Friendly, Gluten Free, Lunch
Servings: 6
Calories: 413 kcal
Author: The Blue Jean Chef, Meredith Laurence
  • 1 cup quinoa red, white or multi-colored
  • cups water
  • 1 teaspoon salt
  • freshly ground black pepper

  • 6 ounce marinated artichoke hearts, drained
  • ½ cup dried cherries
  • ½ cup pistachios, toasted
  • 1 avocado diced
  • 2 stalks celery finely chopped
  • ¼ cup chopped fresh mint
  • ¼ cup chopped fresh parsley
  • 2 cups arugula
  • 2 tablespoons white balsamic vinegar
  • 6 tablespoons extra virgin olive oil
  • salt and pepper to taste
  1. Make the quinoa: Rinse the quinoa in cold water in a saucepan, swirling it with your hand until any dry husks rise to the surface. Drain the quinoa as well as you can and then put the saucepan on the stovetop. Turn the heat to medium-high and dry the quinoa on the stovetop, shaking the pan regularly until you see the quinoa moving easily and can hear the seeds moving individually in the pan. Add the water, salt and pepper. Bring the liquid to a boil and then reduce the heat to low or medium-low. You should just see a few bubbles, not a boil. Cover with a lid, leaving it askew (or if you have pour spouts, just put the lid on the pot). Simmer for 20 minutes. Turn the heat off and fluff the quinoa with a fork. If there’s any liquid left in the bottom of the pot, place it back on the burner for another 3 minutes or so. Spread the cooked quinoa out on a sheet pan to cool.
  2. Combine the cooled quinoa in a large salad bowl with all the remaining ingredients and dress the salad with the balsamic vinegar and olive oil. Season to taste with salt and pepper and serve.
Nutrition Facts
Quinoa Salad with Artichokes, Dried Cherries, Pistachios, Avocado and Arugula
Amount Per Serving
Calories 413 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 3g15%
Sodium 519mg22%
Potassium 516mg15%
Carbohydrates 34g11%
Fiber 7g28%
Sugar 7g8%
Protein 8g16%
Vitamin A 1240IU25%
Vitamin C 15.2mg18%
Calcium 69mg7%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.