1 cup uncooked quinoa
pine nuts, toasted
Rinse 1 cup quinoa well in a pot, drain, and add 1 cup of water, a drizzle of olive oil, and 1/2 teaspoon salt. Bring to a boil. Lower to a simmer and cook until most of the water has evaporated. Then, place the lid on the pot and cook for another 5 minutes. Turn off the heat and let the quinoa steam from 5-10 more minutes. Fluff with a fork and let cool.
In a large bowl, combine quinoa, arugula, basil, mint, pine nuts, dried cherries, parmesan, lemon, oil, salt, and pepper.
Toss, taste, and adjust for seasoning.