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.
