Lentil, Quinoa & Cherry Salad

Embrace the summer with this vibrant lentil and quinoa salad with cherries. It is a perfect balance of lightness and heartiness, making it an ideal meal for warm summer days.

Cherries are in peak season right now and they bring their juicy sweetness and health benefits to this flavourful salad. Packed with antioxidants, vitamins, and minerals, cherries can help reduce inflammation, support heart health, and boost your immune system. Paired with protein-rich black beluga lentils and red quinoa grain, this salad offers a complete, plant-based protein source, providing all the essential amino acids your body needs.

The addition of fresh herbs like parsley, coriander, and mint enhances the flavour, while the roasted pistachios add a rich nutty crunch. A touch of balsamic vinegar and olive oil ties everything together with a tangy and smooth finish. Served on a bed of fresh greens lightly tossed in lemon juice, this salad is not only delicious but also bursting with nutrients.

The step-by-step recipe with a short video are below.

Lentil, Quinoa & Cherry Salad

Serves 4

1¹/₂ cups cooked black beluga lentils
1¹/₂ cups cooked quinoa ( I used red quinoa)
About 12 to 14 fresh cherries, pitted (or cherry tomatoes, sliced in half)
1 red onion, sliced fine
A mix of fresh herbs, chopped fine (e.g. parsley, coriander and mint)
Roasted pistachios, roughly chopped and to taste (about ¹/₂ cup)
Garlic clove, grated
2 tablespoons (tbsp) of balsamic vinegar + 2 tbsp olive oil (or more to taste)
Salt and ground pepper, to taste
On the side: A bowl of fresh greens tossed with a tiny squeeze of lemon juice (e.g. mix of arugula & lettuce)

Cook the lentils and quinoa and allow them to cool to room temp. Can also store them in a container in refrigerator until ready to make the salad. You can follow instructions to cook and store them here.
If you have raw pistachios, you can roast them in the oven. Toss them with a bit of olive or veggie oil and some salt and spread them on a big baking sheet lined with parchment. Roast them at 190°C/ 375°F on middle rack for about 7-8 minutes, tossing half way. Roasted pistachios keep well in a sealed glass jar.
Pit the cherries by hand with a small knife or with a cherry/olive pitter (see image below).
Measure about 1¹/₂ cups cooked lentils + 1¹/₂ cups cooked quinoa. Prepare all remaining ingredients as above and transfer everything, except the fresh greens, into a big salad bowl. Toss well.
Put the fresh greens into a separate bowl and toss with a few squeezes of lemon juice.
Serve the lentil salad on a bed of fresh greens. Can adjust salt, pepper, olive oil or balsamic to individual taste. Store leftover lentil salad in a sealed container in refrigerator. Tastes great the following day.