Cherry & Quinoa Salad
I’ve been basking in the sunny, warm weather lately—hope you are too! It’s been a pretty quiet month; everyone seems to be off on holiday, and things feel wonderfully slow and relaxed.
Sure, there have been a few muggy, rainy, and thunderous days, but you won’t hear me complaining! Summer’s one of my favourite seasons, not just for the boost in energy and mood but for all the glorious fruits—berries and stone fruits galore.
Lately, my lunches have been all about fresh and light flavours. I love adding a mix of summer fruits to my salads whenever possible. And, as always, I’ve made sure to include my all-time favourite: cherries. These little beauties drive me crazy—I could easily polish off a whole kilo in no time! But with prices up this season (probably due to limited supply), I’ve found a more sensible approach: adding cherries to my salads.
Instead of the usual leafy greens, I’m giving my salads a bit more texture and staying power with bulgur and quinoa. It’s a summery mix that’s healthy *and* satisfying. Adding bulgur and quinoa gives it a hearty, slightly nutty twist and makes it more filling—plus, both are packed with protein, copper, magnesium, and phosphorus. I get a mix of bulgur, red, and white quinoa in a handy packet that cooks in just 10–15 minutes!
This fresh, summery salad has definitely stolen my heart, and I hope it’ll win yours too!
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 2 persons
Ingredients:
80g bulgur wheat and quinoa
2 tbsp lemon juice
2 eggs (at room temperature)
80g salad leaves
60g cherries, deseeded
100g cherry tomatoes, halved
salt and pepper
For the Dressing:
4-5 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
salt and pepper
Method:
1. Bring a saucepan of water to a boil and add the bulgur what and quinoa and cook according to the instructions on the packet. Drain well and set aside to cool. Once cool, transfer to a bowl, add the lemon juice and season with salt and pepper, mix well and set aside.
2. To cook soft-boiled eggs, bring a saucepan of water to a boil. Add the eggs and cook for 6 minutes. Rinse under cold running water for 1 minute to cool. Once they are cold enough to handle, remove the shells. Cut into half and set aside.
3. To make the dressing, mix all the ingredients in a jar and put on the lid. Shake to mix well. Adjust seasonings if required.
4. Divide equal amount of salad leaves, cherries, cherry tomatoes and cooked bulgur wheat and quinoa onto individual plates. Top each with soft-boiled egg. Drizzle the dressing over the salad and serve at room temperature.
