Quinoa Salad

1 brown onion – peeled and finely chopped

300 g - 400g slow cooked lamb

1 cup quinoa (any colour will do) – washed and rinsed

1 punnet cherry tomatoes – quartered

1 yellow capsicum – trimmed and finely chopped (any colour will do)

½ cup kalamata olives – pitted and roughly chopped (optional)

1 cup baby kale/spinach/rocket – any leafy green will do

3 tbsp olive oil

2 garlic cloves – peeled and finely chopped

½ lemon – juiced

Sea salt

Black pepper

Goats fetta (optional)

Heat 1 tbsp of oil on a low heat in a fry pan

Add the onions and garlic and sauté for 5-6 minutes, or until softened and translucent. Remove from the heat and set aside.

Put the rinsed quinoa in a saucepan with 1 ¾ cups of salted water.

Bring the water to the boil, reduce heat to a simmer and pop the lid on.

After 15 minutes remove from the heat but leave the lid on for a further 5 minutes.

After 5 minutes remove the lid and run a fork through it. Add the onion and garlic and fork through to combine.

Place in a large mixing bowl and combine the cherry tomatoes, capsicum, kale & olive.

Lightly reheat the lamb on the stove top (add some olive oil if needed).

Combine the lamb with the quinoa and some goat's cheese fetta if desired. Dress with lemon and olive oil (1 tbsp lemon and 2 tbsp olive oil).

Season & serve.