Photo of Lamb &  quinoa salad by WW

Lamb & quinoa salad

Points® value
Total Time
40 min
20 min
20 min


Quinoa, Dry

160 g

Calorie controlled cooking spray

4 spray(s)

Carrots, raw

400 g, trimmed and halved lengthways


1 medium, cut into long strips

Broccoli, raw

200 g

Lamb loin fillets, raw

400 g


1½ g, 1/2 a teaspoon

Mint, Fresh

1 teaspoon(s)

Parsley, fresh

1 sprig(s), fresh

Chives, Fresh

2 tablespoon(s)

Lemon Juice, Fresh

2 tablespoon(s)

Olive Oil

1 tablespoon(s)

Light feta cheese

80 g


1 medium, seeds


  1. Put the quinoa in a fine sieve and rinse under cold running water. Cook to pack instructions. Drain well and set aside to cool.
  2. Meanwhile, heat a nonstick griddle pan over a medium-high heat. Mist the vegetables with cooking spray. Griddle the carrots and aubergine for 7 minutes, turning occasionally, or until tender. Griddle the broccoli for 5 minutes, until tender but still with a bite. Set the veggies aside.
  3. Lightly mist the lamb with cooking spray and sprinkle over the sumac. Using the same griddle pan, griddle the lamb for 3-4 minutes on each side for medium, or until cooked to your liking. Transfer the lamb to a board and leave to rest for 5 minutes before slicing.
  4. Meanwhile, add the herbs to the cooled quinoa. Whisk together the lemon juice and oil, then drizzle over the salad. Season to taste and toss to combine.
  5. Divide the quinoa and griddled vegetables between plates. Top with the lamb, crumble over the feta and scatter over the pomegranate seeds. Serve with the lemon wedges on the side.


Forgo the lamb and serve with double the feta for a tasty meat-free alternative