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Prep 25 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • white, black and red quinoa seed mix... enough for four
  • 1 baby gem lettuce, washed
  • 6 medium, seasonal tomatoes, quartered
  • 200 g cherries, halved and stones removed
  • 150 g Myzithra cheese (or feta), sliced or crumbled
  • a handful of pistachio nuts, roughly chopped
  • a few fresh mint leaves
  • balsamic glaze
Quinoa Salad with Cherries and Myzithra Cheese
A salad of seasonal cherries and a rather delicious soft cheese from the Amari region of Crete!
Quinoa Salad with Cherries and Myzithra Cheese Quinoa Salad with Cherries and Myzithra Cheese

It's that time of year where we get to enjoy these fantastic sweet and juicy cherries, that add something very special to both sweet and savoury dishes! In this salad, these are teamed with a new cheese to look out for... Myzithra - very similar to feta, but softer and creamier. A match made in heaven... this is the perfect weekend lunch!

  1. Start with the quinoa and follow the instructions on the pack for quantities and cooking times. Drain well and transfer to a bowl
  2. Whilst it's cooking, prep all your salad bits. Add everything into to the bowl with the quinoa, except the cheese and mix together carefully with a serving spoon
  3. Finally, assemble your salad in a clean bowl with the lettuce leaves as a base and the quinoa salad on top. Finish with the cheese nestled into the quinoa. Spinkle with the pistachio nuts and the mint leaves and serve with the balsamic glaze on the side, so everyone can drizzle over however much they'd like!

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

More from Siân
Quinoa Salad with Cherries and Myzithra Cheese
A salad of seasonal cherries and a rather delicious soft cheese from the Amari region of Crete!

It's that time of year where we get to enjoy these fantastic sweet and juicy cherries, that add something very special to both sweet and savoury dishes! In this salad, these are teamed with a new cheese to look out for... Myzithra - very similar to feta, but softer and creamier. A match made in heaven... this is the perfect weekend lunch!

Prep 25 minutes
Total 25 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • white, black and red quinoa seed mix... enough for four
  • 1 baby gem lettuce, washed
  • 6 medium, seasonal tomatoes, quartered
  • 200 g cherries, halved and stones removed
  • 150 g Myzithra cheese (or feta), sliced or crumbled
  • a handful of pistachio nuts, roughly chopped
  • a few fresh mint leaves
  • balsamic glaze
  1. Start with the quinoa and follow the instructions on the pack for quantities and cooking times. Drain well and transfer to a bowl
  2. Whilst it's cooking, prep all your salad bits. Add everything into to the bowl with the quinoa, except the cheese and mix together carefully with a serving spoon
  3. Finally, assemble your salad in a clean bowl with the lettuce leaves as a base and the quinoa salad on top. Finish with the cheese nestled into the quinoa. Spinkle with the pistachio nuts and the mint leaves and serve with the balsamic glaze on the side, so everyone can drizzle over however much they'd like!

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

More from Siân
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