Cook Quinoa: Rinse quinoa thoroughly in a fine-mesh strainer. Bring water to a boil, add rinsed quinoa and a pinch of salt. Return to a boil, then cover, reduce heat to low, and cook for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and allow to cool slightly.

Make Dressing: Combine mayonnaise, buttermilk, lime juice, and a pinch of pepper in a blender. Blend until smooth for 30 seconds. Season with salt and pepper to taste.

Combine: In a large bowl, gently toss the slightly cooled quinoa with the chopped basil, baby kale and spinach mix, and dried cherries.

Dress & Serve: Pour the prepared dressing over the salad ingredients. Toss gently to coat everything evenly. Season with additional salt and pepper if needed.

Enjoy: Serve this delicious Quinoa Salad immediately for a fresh and satisfying meal.

Store Leftovers: Keep any remaining salad in an airtight container in the refrigerator for up to 3 days.