Save This vibrant Mediterranean-inspired dish combines tender spiced lamb with sweet cherries, fluffy quinoa, and fresh herbs for a satisfying meal. The lamb is marinated with cumin and coriander, then quickly seared to juicy perfection. Cool quinoa forms the base, complemented by baby spinach, crisp red onion, and tangy feta. A bright lemon-honey dressing ties everything together while toasted pistachios add crunch. Perfect warm weather fare that comes together in under an hour.
The farmers market had buckets of deep red cherries that Saturday, and I bought two pounds before remembering I had lamb defrosting at home. Sometimes the best recipes come from refrigerator roulette.
My neighbor Dave wandered over while I was grilling the lamb and ended up staying for the entire bowl. He called his wife to say he found his new favorite summer dinner.
Ingredients
- Lamb: Loin or leg works beautifully, just trim excess fat so the spices coat the meat evenly.
- Quinoa: Rinse thoroughly to remove the bitter coating that can ruin the dish.
- Cherries: Fresh summer cherries are ideal, but dried ones work in a pinch.
- Greens: Baby spinach adds mildness, arugula brings a peppery kick.
- Feta: Salty creaminess balances the sweet fruit and rich meat.
- Nuts: Toasted pistachios add crunch and a gorgeous green color contrast.
- Herbs: Fresh mint and parsley make everything taste like sunshine.
- Dressing: Keep it simple with good olive oil and bright lemon.
Instructions
- Cook the quinoa:
- Combine rinsed quinoa with water and salt in a saucepan, bring to a boil, then cover and simmer until the water disappears and little steam holes appear.
- Season the lamb:
- Toss the strips with olive oil, cumin, coriander, salt, and pepper, massaging the spices into every crevice.
- Whisk the dressing:
- Combine olive oil, lemon juice, honey, and mustard in a jar and shake until emulsified and creamy.
- Sear the lamb:
- Get your skillet screaming hot and cook the strips quickly, about two minutes per side for medium.
- Build the salad:
- Toss cooled quinoa with cherries, greens, onion, feta, nuts, and herbs in your biggest bowl.
- Add the lamb:
- Slice the rested lamb into bite sized pieces and scatter over the top.
- Dress and serve:
- Pour the dressing over everything and toss gently, taste, add more salt if needed, and dig in.
Save This salad traveled with me to a potluck where three people asked for the recipe before dessert was served.
Making It Your Own
Grilled chicken stands in nicely for lamb if that is what you have, and the salad becomes equally satisfying without any meat at all.
Wine Pairing Thoughts
A chilled rosé echoes the fruity notes beautifully, though a light red wine works when the mood calls for something bolder.
Seasonal Adjustments
Dried cherries rescue this dish in winter months when fresh ones are just a memory.
- Soak dried fruit in warm water for ten minutes to plump them up.
- Goat cheese makes a tangier alternative to feta.
- Leftovers keep well for lunch the next day.
Save Summer dinners should taste like this, effortless and full of color. Make it once and it will become part of your regular rotation.
Questions & Answers
- → Can I make this ahead of time?
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Prepare quinoa and dressing up to 24 hours ahead. Store separately in the refrigerator. Cook lamb just before serving for best results, or slice and refrigerate to serve cold. Assemble everything when ready to eat.
- → What can I substitute for the lamb?
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Grilled chicken breast works beautifully as a lighter option. For vegetarian versions, try chickpeas, halloumi, or additional nuts. The spiced marinade complements most proteins well.
- → How do I pit cherries quickly?
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Use a cherry pitter for efficiency. Alternatively, cut cherries in half and remove pits with a small knife or the tip of a piping bag. Frozen pitted cherries also work when fresh aren't available.
- → Can I use other grains instead of quinoa?
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Bulgur, couscous, or farro make excellent substitutes. Adjust cooking liquid and time according to package directions. The salad's flavors complement various grain bases equally well.
- → How should I store leftovers?
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Keep components separated in airtight containers for 2-3 days. Store lamb separately from greens to prevent wilting. Return to room temperature before serving for best flavor and texture.
- → What wine pairs well with this dish?
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A chilled rosé or light red wine like Pinot Noir complements the lamb and cherries beautifully. For white wine lovers, a crisp Sauvignon Blanc balances the zesty dressing and fresh herbs.
