Cherry quinoa salad

Cherry quinoa salad

Accepting fruit as an ingredient that can go into a savoury salad opens up your world of meal possibilities. In the summer, this attitude is a meal saver. Fruit adds curiosity and energy to salads, sweetness but also tartness. In this salad, I’ve opted for cherries, which have incredible depth of flavour, a tannic wine-like richness which delivers a robust pop of freshness to every bite.

The salad is adaptable so if it’s not cherry season where you are, opt for blueberries or strawberries, pomegranate seeds, or even thin shards of pear. Add some salty feta or tangy goats cheese if you like. Have a play, have fun.

This is a salad that lasts, can be taken to picnics or gatherings, and goes well with grilled things.        

vegan / gluten free

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Ingredients

• 170g (1 cup) quinoa (any colour)
• 2 cups vegetable stock or water
• 1 medium fennel (385g / 14-ounces), thinly sliced and fronds reserved
• ½ red onion, thinly sliced
• 300g (10-ounces / 2 cups) cherries, halved and pitted
• 1/2 cup toasted pistachios, roughly chopped
• handful of mint leaves
• 2 big handfuls baby spinach (about 100g / 3 ounces)
• Sea salt and black pepper

Cumin mustard dressing

• 1 garlic clove, grated
• 1 tablespoon Dijon mustard
• 1 teaspoon cumin seeds (or ground cumin)
• 2 teaspoons maple syrup
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• ½ teaspoon salt and black pepper

1. Place the quinoa and vegetable stock or water (if using water, season it with 1/2 teaspoon of salt) and bring to the boil over medium high. Reduce heat to medium low, cover and cook until the quinoa is translucent and the liquid has been absorbed, 15 to 17 minutes. Turn off heat and leave for 2 minutes. Transfer to a plate until cooled.

2. Meanwhile, in a large bowl (large enough for the whole salad) make the dressing. Add the garlic, mustard, cumin seeds, maple syrup, olive oil, vinegar and 2 tablespoons of water and whisk to combine. Season with 1/2 teaspoon of salt and lots of black pepper and whisk again. Check seasonings to make sure it has the right balance of acidity, sweetness and saltiness, adjusting the vinegar, maple and salt if needed.

3. Chop the fennel fronds. Use as much or as little as you like.

4. To the bowl with the dressing, add the cooled quinoa, fennel, red onion, cherries, fennel fronds, pistachios, mint and spinach. Toss well to combine. Season with well with sea salt and black pepper. Serve immediately or allow the salad to rest for 20 to 30 minutes before eating (this allows the flavours to meld and the onion and fennel to soften ever so slightly).

   Tip: This salad keeps in the fridge for 2 to 3 days.