Cherry quinoa salad

Name: Cherry quinoa salad
Total time: 40 min
Yield: 4 servings
Ingredients: 170 g quinoa; 480 ml vegetable stock; 1 ea fennel bulb; 75 g red onion; 300 g cherries; 60 g toasted pistachios; 10 g mint leaves; 100 g baby spinach; 1 ea garlic clove; 15 g Dijon mustard; 2.5 g cumin seeds; 10 ml maple syrup; 45 ml extra virgin olive oil; 15 ml red wine vinegar

Recipe from Hetty Lui McKinnon · original post · full recipe on hettymckinnon.com

Quinoa with fresh cherries, shaved fennel, red onion, pistachios, mint and baby spinach in a cumin mustard dressing.

Serves 4 40 min

VeganDairy freeSalad

Ingredients

quinoa170 g
vegetable stock480 ml
fennel bulb — thinly sliced, fronds reserved1 ea
red onion — thinly sliced75 g
cherries — halved and pitted300 g
toasted pistachios — roughly chopped60 g
mint leaves10 g
baby spinach100 g
garlic clove — grated1 ea
Dijon mustard15 g
cumin seeds — 1 tsp2.5 g
maple syrup — 2 tsp

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Gluten-free
- 480 ml Gluten-free vegetable stock instead of vegetable stock
Cook the quinoa in the gluten-free stock exactly as before.

Swaps are suggestions — check labels if you are cooking for an allergy.

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quinoa · 170 g
vegetable stock · 480 ml
fennel bulb · 1 item
red onion · 75 g
cherries · 300 g
toasted pistachios · 60 g
mint leaves · 10 g
baby spinach · 100 g
garlic clove · 1 item
Dijon mustard · 15 g
cumin seeds · 2.5 g
maple syrup · 10 ml
extra virgin olive oil · 45 ml
red wine vinegar · 15 ml

Method

Place the quinoa and vegetable stock (or water seasoned with 1/2 teaspoon salt) in a saucepan and bring to the boil over medium-high heat. Reduce to medium-low, cover and cook until the quinoa is translucent and the liquid absorbed, 15 to 17 minutes. Turn off the heat and leave for 2 minutes, then spread on a plate to cool.
Meanwhile, in a bowl large enough for the whole salad, make the dressing: whisk the garlic, mustard, cumin seeds, maple syrup, olive oil, vinegar and 2 tablespoons of water. Season with 1/2 teaspoon salt and lots of black pepper and whisk again, adjusting the vinegar, maple and salt to taste.
Chop the fennel fronds - use as much or as little as you like.
Add the cooled quinoa, fennel, red onion, cherries, fennel fronds, pistachios, mint and spinach to the dressing and toss well. Season with sea salt and black pepper. Serve immediately, or rest for 20 to 30 minutes so the flavours meld and the onion and fennel soften slightly.