Quinoa & Lamb Salad
Quinoa is a gluten-free grain and one that has been utilised for its health properties for centuries. It’s incredibly versatile and can be used for savoury dishes as well as for breakfast items such as porridge. It comes in various colours which can make a salad look vibrant and healthy, keeping things exciting and your mind on track. Enjoy this hearty salad by Whirlpool ambassador, Scott Gooding.
Ingredients
300-400g slow cooked lamb (can be leftover from day before)
1 cup red 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 of baby kale/spinach/rocket – any leafy green will do
3 tbs olive oil
1 onion – peeled and finely chopped
2 garlic cloves – peeled and finely chopped
1 lemon – juiced
Sea salt
Black pepper
Method
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Heat 1 tbs of oil on a low heat in a fry pan
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Add the onions and garlic and sauté for 5-6 minutes or until softened and translucent
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Remove from the heat and set aside
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Put the rinsed quinoa in a saucepan with 1 ¾ salted water
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Bring the water to the boil, reduce heat to a simmer and pop the lid on
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After 15 minutes remove from the heat but leave the lid on for a further 5 minutes
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After 5 minutes remove the lid and run a fork through it, add the onion and garlic and fork through to combine
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Place in a large mixing bowl and combine the cherry tomatoes, capsicum, kale, olive
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Lightly reheat the lamb on the stove top (add some olive oil if needed)
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Combine the lamb with the quinoa and dress with lemon and olive oil
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Season
This recipe was created by Whirlpool brand ambassador Scott Gooding.
