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Photo of Lamb with quinoa salad by WW

Lamb with quinoa salad

Total Time
50 min
30 min
20 min
Pomegranate seeds look like sparkling little gems amongst the bed of quinoa salad tender lamb.



200 g, (1 cup) tri colour

Baby carrot

6 individual, peeled, halved lengthways


2 small, (Japanese style) quartered lengthways


1 bunch(es), thicker stems halved lengthways

Lamb backstrap, raw

320 g, (buy 400g), fat trimmed

Ground sumac

½ tsp

Fresh mint

¼ cup(s), coarsely chopped

Fresh flat-leaf parsley

¼ cup(s), coarsely chopped

Fresh chives

2 tbs, chopped

Lemon juice

2 tbs

Olive oil

1 tbs, extra-virgin

Reduced fat feta cheese

80 g


1 medium, (1/3 cup seeds)

Oil spray

1 x 3 second spray(s)


  1. Place quinoa into a fine sieve and rinse under cold running water. Cook in a large saucepan of boiling water for 12 minutes or until tender. Drain well and cool.
  2. Meanwhile, preheat a barbecue on medium-high. Lightly spray vegetables with oil. Cook carrot and eggplant for 7 minutes, turning occasionally, or until tender. Cook broccolini for 5 minutes, turning occasionally, until tender-crisp. Set aside.
  3. Lightly spray lamb with oil and sprinkle with sumac. Cook for 3-4 minutes on each side or until done to your liking. Transfer to a board to rest for 5 minutes.
  4. Add herbs to quinoa and drizzle with lemon juice and oil. Season and gently toss to combine. Serve topped with vegetables and lamb and sprinkled with feta and pomegranate seeds.