Pin it This vibrant Mediterranean-inspired dish combines tender, spice-marinated lamb with fluffy quinoa, sweet fresh cherries, and crisp greens. The zesty herb dressing ties together flavors of mint, parsley, and honey while crumbled feta adds creaminess. Toasted pistachios provide satisfying crunch. Perfect for summer entertaining or elegant lunches, this protein-rich salad comes together in under an hour.
The first time I made this salad, it was actually by accident. I had leftover lamb from a Sunday roast and a basket of cherries that needed using, and suddenly this gorgeous Mediterranean-inspired bowl happened. My husband took one bite and immediately asked when I was making it again.
Last summer I served this at a rooftop dinner with friends, and honestly, the conversation stopped for a solid minute when everyone took their first bites. Someone actually asked if I could start a meal delivery service after that.
Ingredients
- 400 g lamb loin: Ive learned that slicing against the grain into strips gives you the most tender bites, and letting it marinate while the quinoa cooks makes all the difference.
- 200 g quinoa: Rinse it really well until the water runs clear or youll end up with bitter quinoa, and dont skip the resting time after cooking.
- 200 g fresh cherries: Fresh ones are absolutely worth seeking out, but if you use dried, soak them in warm water for 10 minutes first to plump them back up.
- 100 g baby spinach: Arugula adds this lovely peppery kick that cuts through the rich lamb, so choose based on your mood.
- 50 g feta cheese: The salty creaminess bridges the gap between the sweet cherries and spiced meat perfectly.
- 40 g pistachios: Toast them in a dry pan for 2 minutes until fragrant, and your kitchen will smell amazing.
- 3 tbsp olive oil for dressing: Extra virgin really matters here since its not getting cooked.
Instructions
- Get your quinoa fluffy and perfect:
- Combine rinsed quinoa, water, and salt in a medium saucepan. Bring to a boil, then cover, reduce heat, and simmer for 15 minutes until the water disappears. Turn off the heat and let it sit covered for 5 minutes before fluffing with a fork.
- Let the lamb soak up those spices:
- Toss the lamb strips with olive oil, cumin, coriander, salt, and pepper in a bowl. Let it hang out while the quinoa cooks so every bite gets seasoned.
- Whisk up the zesty dressing:
- Combine olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl. Whisk until it emulsifies into a silky dressing.
- Sear the lamb to perfection:
- Heat your skillet over medium-high heat until its nice and hot. Cook the lamb strips for 2 to 3 minutes per side, depending on how you like it done. Let it rest for 5 minutes before slicing.
- Build your beautiful salad bowl:
- In a large bowl, toss together the cooled quinoa, halved cherries, spinach, sliced red onion, crumbled feta, toasted nuts, mint, and parsley.
- Bring everything together:
- Slice the rested lamb into bite-sized pieces and add it to the salad. Pour the dressing over everything and gently toss until its all coated. Taste and add more salt or pepper if needed.
Pin it This has become my go-to for dinner parties because I can prep everything ahead and just sear the lamb right before serving. Plus, it looks absolutely stunning on the table.
Make It Your Own
Sometimes I swap in grilled chicken when lamb feels too heavy, and honestly, the result is still gorgeous. You could also skip the meat entirely for a vegetarian version that still feels substantial and satisfying.
Wine Pairing Magic
A chilled rosé from Provence is my absolute favorite with this salad, but a light Pinot Noir works beautifully too. The fruit notes in both wines play so nicely with those cherries.
Perfect Timing Tips
The quinoa and dressing can both be made up to two days ahead, which makes this so doable for weeknight dinners. I often prep the herbs and cherry halving while the quinoa simmers.
- If you're taking this to a picnic, pack the dressing separately and toss right before serving.
- The lamb can be cooked earlier in the day and served at room temperature.
- Extra nuts and herbs on top make such a difference for presentation.
Pin it Every time I make this, I'm reminded that the best recipes often come from just using what you have and trusting your instincts. Hope it becomes a favorite in your kitchen too.
Recipe Questions & Answers
- → Can I make this ahead of time?
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Prepare quinoa and dressing up to 24 hours ahead. Cook lamb just before serving and assemble everything while lamb is still warm for best texture.
- → What can I substitute for the lamb?
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Grilled chicken breast works beautifully. For vegetarians, increase the pistachios to ¾ cup and add chickpeas for protein, or use grilled halloumi cheese.
- → How do I pit fresh cherries easily?
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Use a cherry pitter tool, or place each cherry on an empty wine bottle and press through with the end of a chopstick. The pit will fall into the bottle.
- → Can I use frozen cherries?
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Fresh cherries are ideal, but frozen work in a pinch. Thaw completely and pat dry before adding to prevent excess moisture in the salad.
- → How should I store leftovers?
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Store components separately in airtight containers: quinoa mixture, cooked lamb, and dressing kept refrigerated. Assemble individual portions when ready to eat within 2-3 days.
- → What wine pairs well with this salad?
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A chilled dry rosé or light red like Pinot Noir complements the lamb and cherries beautifully. For white wine lovers, a crisp Sauvignon Blanc works nicely.
