Cherry Quinoa Salad With Lamb (Print version)

Protein-rich Mediterranean salad with spiced lamb, fresh cherries, quinoa, and herbs in zesty dressing.

# Ingredient List:

→ 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

→ 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

# How To Make It:

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 fully 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 aromatic 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 seasoned lamb strips for 2 to 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, baby spinach or arugula, sliced red onion, crumbled feta, toasted nuts, fresh mint, and parsley.
06 - Slice rested lamb into bite-sized pieces. Add lamb to the salad bowl, pour dressing over the entire mixture, and gently toss to combine evenly. Adjust seasoning with additional salt and pepper if needed.
07 - Serve immediately, garnished with additional fresh herbs and nuts if desired. For optimal texture and flavor, do not let salad sit for extended periods after dressing.

# Expert Advice:

01 -
  • The way warm spiced lamb mingles with cool, crisp vegetables feels like sunshine on a plate
  • Its the kind of salad that actually fills you up while still feeling light and refreshing
  • You can prep everything ahead and throw it together in minutes when guests arrive
02 -
  • Letting the lamb rest for 5 minutes after cooking keeps all those juices inside where they belong
  • Room temperature ingredients means the dressing actually coats everything instead of pooling at the bottom
  • The salad holds up beautifully for hours, but dont add the pistachios until right before serving
03 -
  • Slice the lamb against the grain for the most tender bites
  • A glass of chilled rosé with this is basically mandatory

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