Cherry Quinoa Salad With Lamb

The first time I made this salad was during a heatwave when turning on the oven felt like a personal betrayal. My neighbor had dropped off a bag of cherries from her tree, and I had lamb in the fridge that needed using. Something about the sweet cherries against savory spiced lamb just clicked.

I served this at a rooftop dinner last July when the air was thick with summer and wine. Everyone went quiet after the first bite, which is basically the highest compliment a salad can receive. My friend Sarah actually asked for the recipe mid chew.

Ingredients

• 400 g lamb loin or leg: Trimmed and sliced into strips because thinner pieces cook faster and absorb more of the spice rub
• 1 tbsp olive oil: Helps the cumin and coriander cling to every surface of the lamb
• 1 tsp ground cumin: Earthy base that pairs beautifully with the sweetness of fresh cherries
• 1 tsp ground coriander: Bright citrusy notes that lift the heavier lamb flavor
• ½ tsp salt and ¼ tsp black pepper: Simple seasoning that lets the other spices shine
• 200 g quinoa: Rinse thoroughly until water runs clear or youll end up with bitter salad
• 480 ml water: The perfect ratio for fluffy separate grains not mush
• ½ tsp salt: Quinoa needs salt in the cooking water or it tastes bland no matter what you add later
• 200 g fresh cherries: Pitted and halved so every forkful gets that jewel like burst of sweetness
• 100 g baby spinach or arugula: Peppery greens cut through the rich lamb and creamy feta
• 1 small red onion: Thinly sliced for sharp bites that wake up your palate
• 50 g feta cheese: Crumbled into salty creamy pockets that tie everything together
• 40 g toasted pistachios or almonds: Roughly chopped for essential crunch and nutty richness
• 2 tbsp fresh mint: Chopped finely because mint wants to be a background note not a main character
• 2 tbsp fresh flat-leaf parsley: Brings fresh grassy brightness that balances the cooked elements
• 3 tbsp extra virgin olive oil: Use the good stuff here since the dressing carries the salad
• 1½ tbsp lemon juice: Acid to cut through the lamb and brighten all the flavors
• 1 tsp honey: Just enough to round out the acidity and help the dressing emulsify
• ½ tsp Dijon mustard: The secret that keeps your dressing from separating on the plate

Instructions

Cook the quinoa:

In a medium saucepan combine rinsed quinoa water and salt. Bring to a boil cover reduce heat and simmer for 15 minutes until water is absorbed. Remove from heat fluff with a fork and let cool while you prep everything else.

Marinate the lamb:

In a bowl toss lamb strips with olive oil cumin coriander salt and pepper. Let it sit while the quinoa cooks so the spices really penetrate the meat.

Make the dressing:

Whisk together olive oil lemon juice honey Dijon mustard salt and pepper in a small bowl until thickened slightly. Taste and adjust the honey or lemon until it hits that perfect balance.

Cook the lamb:

Heat a skillet or grill pan over medium high heat. Sear lamb strips for 2 to 3 minutes per side until nicely browned and cooked to your liking. Remove and let rest for 5 minutes so the juices redistribute.

Assemble the salad:

In a large bowl combine cooled quinoa cherries spinach or arugula red onion feta pistachios mint and parsley. Toss gently so you dont crush the cherries or break down the cheese too much.

Add lamb:

Slice lamb into bite sized pieces against the grain for tenderness. Add to the salad while still slightly warm so the heat wilts the greens just a little.

Dress and toss:

Pour the dressing over the salad and gently toss to combine. Taste and adjust seasoning if necessary then serve immediately.

Save

This dish has become my go to for summer dinner parties because it looks stunning on a platter but comes together in under an hour. Last time I made it my brother who normally hates salad went back for thirds.

Making Ahead

You can cook the quinoa and make the dressing up to two days in advance. Store them separately in the refrigerator. The lamb is best cooked fresh but you can marinate it overnight for even deeper flavor.

Serving Suggestions

This salad works beautifully as a main course but also shines as part of a larger Mediterranean spread. Pair it with hummus warm pita and grilled vegetables for a feast style meal.

Recipe Variations

Swap grilled chicken for the lamb or double the quinoa and nuts for a hearty vegetarian version. When fresh cherries are out of season dried tart cherries work beautifully after a quick soak in warm water.

• Try goat cheese instead of feta for a milder tangy creaminess
• Add cucumber for extra crunch and refreshing coolness
• Sprinkle pomegranate seeds on top for even more jewel tones

Save

This salad is what summer tastes like on a plate fresh vibrant and meant to be shared with people you love.

Common Questions

→ Can I make this salad ahead of time?

Yes, you can prepare the quinoa and dressing up to 24 hours in advance. Cook the lamb just before serving for best results, then assemble everything when ready to eat.

→ What can I substitute for the lamb?

Grilled chicken breast strips work beautifully as a lighter option. For a vegetarian version, add chickpeas or halloumi cheese instead of meat while keeping all other ingredients the same.

→ How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Keep the dressing aside and toss just before serving to maintain freshness and texture.

→ Can I use dried cherries instead of fresh?

Absolutely. Use about half the amount of dried cherries (100g) and rehydrate them slightly in warm water for 10 minutes before adding to the salad.

→ Is this suitable for meal prep?

Perfect for meal prep. Portion the quinoa, vegetables, and dressing into separate containers. Cook the lamb fresh or reheat gently when ready to enjoy throughout the week.

→ What wine pairs well with this dish?

A chilled dry rosé or light red wine like Pinot Noir complements the lamb and cherries beautifully. For white wine lovers, a crisp Sauvignon Blanc works nicely too.