Cherry Quinoa Salad With Lamb (Printable Format)
Tender lamb, juicy cherries, and fluffy quinoa with zesty herb dressing create this vibrant Mediterranean-inspired salad.
# What You 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
→ 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 Steps:
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 liquid 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 at room temperature while the quinoa cooks.
03 - Whisk together extra virgin olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified. Set aside.
04 - Heat a skillet or grill pan over medium-high heat. Cook lamb strips for 2 to 3 minutes per side until desired doneness is reached. Transfer to a cutting board and let rest for 5 minutes.
05 - Combine cooled quinoa, cherries, spinach or arugula, red onion, feta cheese, pistachios, mint, and parsley in a large serving bowl.
06 - Slice rested lamb into bite-sized pieces and add to the salad. Pour dressing over the top and toss gently to coat evenly. Adjust seasoning with additional salt and pepper if needed.
07 - Serve immediately, garnished with additional fresh herbs and toasted nuts if desired.
# Expert Suggestions:
01 -
- The cherries burst with tart sweetness that cuts through the rich, spiced lamb like magic.
- Everything comes together in under an hour but tastes like you spent all day planning it.
02 -
- The lamb keeps cooking after you remove it from the pan, so pull it when its still slightly pink in the center.
- Pitting cherries by hand is meditative but messy, so wear an apron you dont mind staining.
03 -
- Spread the cooked quinoa on a baking sheet to cool faster and prevent clumping.
- Dry your lamb thoroughly with paper towels before searing for the best crust.