Photo of Lamb with quinoa salad by WW

Lamb with quinoa salad

10
10
5
SmartPoints® value per serving
Total Time
50 min
Prep
30 min
Cook
20 min
Serves
4
Difficulty
Moderate
Pomegranate seeds look like sparkling little gems amongst the bed of quinoa salad tender lamb.

Ingredients

quinoa

200 g, (1 cup) tri colour

baby carrot

6 individual, peeled, halved lengthways

eggplant

2 small, (Japanese style) quartered lengthways

broccolini

1 bunch(es), thicker stems halved lengthways

lean lamb backstrap

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

pomegranate

1 medium, (1/3 cup seeds)

oil spray

1 x 3 second spray(s)

Instructions

  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.

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