Cherry & Quinoa Salad
I have been enjoying sunny and warm weather lately. Hope you are too. It’s been quite a quiet month, everyone seems to be on holidays and everything seems to be slow moving.
Though there were some humid, then rainy and thundery days, I am not complaining. Summer is one of my favourite seasons. Not only the weather is making me more energetic and happier, it is also the season that I can eat all my favourite fruits – berries and stone fruits.
Light and fresh lunch has been on my menu as of late. Whenever I could, I like to add a few variety of fruits in my salad. This summer, as usual, I make sure that I eat one of my favourite fruits, cherries. These pretty fruits drive me crazy! I could easily finish 1kg by myself within minutes!
This time, I am a bit more sensible. As the price of cherries seems to have been increased, probably because low supply. So, I think of another way of eating them by adding to my salad. Instead of just using some green salad leaves, I like to give a bit more crunch and texture to my salad by adding some bulgur and quinoa.
With this combo I have got on my plate, I can eat and tell myself that it is one of the most healthy dishes that I have been eating.
Using bulgur or quinoa makes it a bit more filling than the usual leafy salad. They are both rich in protein and also rich in copper, magnesium and phosphorus. I got bulgur wheat, red and white quinoa in a packet that cooks in 10-15 minutes, which is great!
This fresh and summery salad definitely wins my heart. Hope it will win yours too!
For the Cherry & Quinoa Salad:
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
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.