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Photo of Quinoa and asparagus tabouli with grilled lamb by WW

Quinoa and asparagus tabouli with grilled lamb

4 - 7
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Use gluten-free, high-protein quinoa instead of burghul to make tabouli.



¾ cup(s), (130g), rinsed and drained

Lean lamb leg steak

400 g, (Buy 500g) fat trimmed


1 bunch(es), halved lengthways then crossways

Lebanese cucumber

1 medium, halved lengthways, deseeded, finely chopped

Cherry tomatoes

200 g, (grape tomatoes) halved

Fresh flat-leaf parsley

½ cup(s), chopped

Fresh mint

¼ cup(s), chopped

Lemon juice

1 tbs

Olive oil

1 tbs


1 medium, cut into wedges to serve


  1. 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.
  2. 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.
  3. While the lamb is resting, steam the asparagus over a saucepan of boiling water for 1-2 minutes, or until just tender. Drain.
  4. 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.


SERVING SUGGESTION: Wholemeal pita bread.