Free Healthy Recipe - Cherry Quinoa Salad with Lamb

Gluten free, Low GI, Low sugar, Wheat Free

The addition of sweet, in season cherries make a wonderful variation on traditionally cooked quinoa, & make this healthy dish a real delight this Australia Day. Snap up the last of the Australian Cherries before the season ends. Recipe courtesy of Aussie cherries.

1 cup quinoa, tri-colour or white rinsed and drained
80 ml olive oil
6 lamb tenderloin fillets
60 ml limes, juice
1½ cups cherries, pitted & fresh, halved
3 spring onions thinly sliced
½ cup parsley, finely chopped
¼ cup mint, finely chopped
½ cup pistachio nut, coarsley chopped
200 grams feta
3 cups water

Combine water and quinoa in a saucepan and bring to the boil.

Reduce heat to a simmer, cover and cook for 15 minutes or until grains are tender.

Drain, then transfer to a large bowl and set aside to cool.

Lightly coat the lamb fillets in 2 tablespoons oil; season well with salt and freshly ground pepper.

Heat chargrill pan over high heat then cook lamb for 6 minutes turning or until cooked to your liking.

Transfer to a plate and cover loosely with foil. Set aside to rest for 5 minutes.

Meanwhile, whisk remaining oil and lime juice until combined, then add to the quinoa and toss to coat.

Add remaining ingredients to bowl and toss well to combine.

Slice lamb and serve on top of salad.

*For a vegetarian option, omit lamb and replace with zucchini.

Makes 4 servings

Scale recipe to serves

Prep Time:
Cooking Time: 20 mins
Ready in: 10 mins

Suitable for:
Dinner, Lunch
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