Cherry Quinoa Salad With Lamb (Printable Version)
Protein-rich bowl with tender spiced lamb, fresh cherries, and quinoa in herb dressing.
# What You'll Need:
→ Lamb
01 - 14 oz lamb loin or leg, trimmed and sliced into strips
02 - 1 tbsp olive oil
03 - 1 tsp ground cumin
04 - 1 tsp ground coriander
05 - ½ tsp salt
06 - ¼ tsp freshly ground black pepper
→ Quinoa
07 - 1 cup quinoa, rinsed
08 - 2 cups water
09 - ½ tsp salt
→ Salad Components
10 - 1¼ cups fresh cherries, pitted and halved
11 - 3½ oz baby spinach or arugula
12 - 1 small red onion, thinly sliced
13 - ⅓ cup feta cheese, crumbled
14 - ¼ cup toasted pistachios or almonds, roughly chopped
15 - 2 tbsp fresh mint, chopped
16 - 2 tbsp fresh flat-leaf parsley, chopped
→ Herb Dressing
17 - 3 tbsp extra virgin olive oil
18 - 1½ tbsp lemon juice
19 - 1 tsp honey
20 - ½ tsp Dijon mustard
21 - Salt and pepper to taste
# Method:
01 - Combine rinsed quinoa, water, and salt in a medium saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes until water is absorbed. Remove from heat, fluff with a fork, and allow to cool completely.
02 - Toss lamb strips with olive oil, ground cumin, coriander, salt, and black pepper in a bowl. Let marinate while the quinoa cooks to absorb the Mediterranean spices.
03 - Whisk together extra virgin olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified and smooth.
04 - Heat a skillet or grill pan over medium-high heat. Sear lamb strips for 2–3 minutes per side until cooked to desired doneness. Remove from heat and let rest for 5 minutes before slicing.
05 - In a large serving bowl, toss together cooled quinoa, fresh cherries, spinach or arugula, sliced red onion, crumbled feta, toasted nuts, mint, and parsley.
06 - Slice rested lamb into bite-sized pieces and arrange over the salad mixture.
07 - Drizzle the prepared dressing over the salad and toss gently to coat evenly. Adjust seasoning as needed. Serve immediately, optionally garnished with additional fresh herbs and nuts.
# Chef's Tips:
01 -
- The cherries burst with juice while the lamb stays impossibly tender creating that sweet and savory contrast that makes your tastebuds pay attention
- You can prep every single component ahead and assemble it last minute which means zero stress when friends drop by unexpectedly
02 -
- The quinoa needs to cool completely before you add the dressing or it will wilt the greens and make the whole thing feel heavy and sad
- Letting the lamb rest is not optional because those juices need to redistribute or you will end up with tough dry meat
03 -
- Toasting your own nuts makes an enormous difference in flavor so do not skip that step
- Pit your cherries over the salad bowl to catch every drop of that precious red juice