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Dark Cherry and Strawberry Quinoa Salad

In salads we like to add cherries, halved and de-stoned as an alternative to cherry tomatoes and they are just as sweet. Add grains, greens, avocados, nuts, and eye-catching fruit for a nourishing salad. Perfect for a colourful lunch or inspiring summer picnic!

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Dark Cherry and Strawberry Quinoa Salad

Dietary: Vegan, Gluten Free

Serves: 4

Prep Time: 30 minutes

Cook Time: 20 minutes


  • 200g cherries, de-stoned
  • 200g strawberries, quartered
  • 6 radishes, sliced diagonally
  • 1 cougette, spiralised or sliced into matchsticks
  • 1 avocado, sliced
  • 1 bunch watercress
  • 100g lambs lettuce
  • 25g pistachios, sliced in half


  • 75g red quinoa
  • 150ml water
  • 1 tsp sunflower oil


  • 1 lime, juiced
  • 1 tsp Agave syrup
  • 1 tbsp avocado oil or olive oil
  • pinch of salt and black pepper


Cooking the Quinoa

  • Rinse the quinoa.
  • Heat 1 teaspoon of sunflower oil in a saucepan and add the quinoa, stir, coating the grains in oil and stir-fry for a minute.
  • Add the water to the quinoa. Simmer covered for about 15 minutes, until all the liquid is absorbed and the quinoa grain has burst.
  • Turn the heat off keeping the lid on for a few minutes. Then fluff up the quinoa with a fork.

Preparing the Salad

  • Make up the dressing by mixing all the ingredients together.
  • Make up the salad platter, starting with the watercress, then the lambs lettuce. Add most of the quinoa, keeping some for the top. T
  • hen add the spiralised courgette and top with the avocado, radishes, cherries and strawberries.
  • Sprinkle over the rest of the quinoa and the pistachios and drizzle over the dressing.
  • Eat at once!

Tips: to stop the sliced avocado turning brown, toss in a little lime or lemon juice.

Photos by Rob Wicks of Eat Pictures

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