Quinoa Salad

Yields4 ServingsPrep Time20 minsCook Time30 mins
Quinoa Salad

Ingredients

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)

Method

1

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

2

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

3

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

4

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

5

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

6

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

7

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

8

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

9

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).

10

Season & serve.

Ingredients

 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)

Directions

1

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

2

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

3

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

4

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

5

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

6

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

7

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

8

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

9

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).

10

Season & serve.

Quinoa Salad

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