Quinoa and asparagus tabouli with grilled lamb
¾ cup(s), (130g), rinsed and drained
Lean lamb leg steak
400 g, (Buy 500g) fat trimmed
1 bunch(es), halved lengthways then crossways
1 medium, halved lengthways, deseeded, finely chopped
200 g, (grape tomatoes) halved
Fresh flat-leaf parsley
½ cup(s), chopped
¼ cup(s), chopped
1 medium, cut into wedges to serve
- Place quinoa and 1½ cups (375ml) water in a medium saucepan. Bring to boil. Reduce heat and simmer, covered, for 15 minutes or until water is absorbed and quinoa is tender. Set aside to cool.
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook lamb for 2-3 minutes each side or until cooked to your liking. Transfer to a plate, cover with foil and set aside for 3 minutes to rest before thickly slicing.
- While the lamb is resting, steam the asparagus over a saucepan of boiling water for 1-2 minutes, or until just tender. Drain.
- Place quinoa, asparagus, cucumber, tomato, parsley, mint, lemon juice and oil in a bowl. Season with salt and pepper and toss to combine. Serve lamb with the tabouli and lemon wedges.