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For vinaigrette, combine vinegar, oil, honey, 1/2 teaspoon salt and pepper in a screw-top jar. Cover and shake well; chill until needed.
Combine the water, wine and remaining 1/2 teaspoon salt In a large saucepan. Bring to boiling; stir in quinoa. Return to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until quinoa is tender and liquid is absorbed. Cool, tossing occasionally.
Stir cherries, carrot, green onions, parsley and mint into quinoa. Drizzle with 6 tablespoons of the vinaigrette: toss gently to coat. (Reserve the remaining vinaigrette for another use.) Cover and chill quinoa mixture for at least 2 hours. To serve, sprinkle with pistachios.