Recipe: Cherry Quinoa Salad with Lamb | FOOD & DRINK | Refinery ...

Posted on December 19, 2012 by Bree Moore

You know Christmas isn?t far away when you start seeing cherries in the supermarket; the sight and smell of them can take you back to the dinner table for a big Christmas feast. Cherries are in season from early November to February, with supply peaking in December and January and this year?s growing conditions have ensured there will be plenty of luscious local cherries to enjoy throughout this short but sweet cherry season.

This sweet fruit is a great source of vitamin C and high in potassium; they are low in kilojoules; and contain dietry fibre and antioxidants. President of Cherry Growers Australia Andrew Smith says, ?Consumers should look for plump glossy cherries with relatively smooth, unblemished skin. Bright green stems in good condition are also indicative of healthy fruit.? Store fresh cherries in the fridge for up to 4 to 5 days either in a colander on the lowest shelf in the fridge or in the crisper inside a vegetable storage bag. To celebrate the arrival of cherry season and impending Christmas days, we share a lovely cherry salad with you - Cherry Quinoa Salad with Lamb.

Ingredients

1 cup tri-colour or white quinoa, rinsed and drained
1/3 cup (80ml) olive oil
6 lamb tenderloin fillets
1/4 cup (60ml) lemon juice
1? cups pitted fresh cherries, halved
3 spring onions, thinly sliced
? cup finely chopped parsley
? cup finely chopped mint
1/2 cup toasted pistachios, coarsely chopped
200g Greek feta
3 cups water

Method

1. Combine water and quinoa in a saucepan and bring to the boil. Reduce heat to a simmer, cover and cook for 15 minutes or until grains are tender. Drain, then transfer to a large bowl and set aside to cool.
2. Lightly coat the lamb fillets in 2 tablespoons oil; season well with salt and freshly ground pepper.
3. Heat chargrill pan over high heat then cook lamb for 6 minutes turning or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside to rest for 5 minutes.
4. Meanwhile, whisk remaining oil and lemon juice until combined, then add to the quinoa and toss to coat.
5. Add remaining ingredients to bowl and toss well to combine.

To Serve

Slice lamb and serve on top of salad.

*For a vegetarian option, omit lamb and replace with zucchini.

Source: http://refinerymagazine.com.au/food-drink/cherry-growers-australia-recipe-cherry-quinoa-salad-with-lamb/

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