Lamb and avocado quinoa salad recipe
For more gluten-free recipes like this, you can head over to Waitrose.com coeliac awareness page http://www.waitrose.com/home/inspiration/healthy-eating-andweightloss/special_diets/gluten-free-and-coeliac-disease.html for some inspiration.
Ingredients
- 200 g organic quinoa
- 1 orange, zest and juice
- 1 tsp pure clear honey
- 1 tbsp olive oil, plus extra for drizzling
- 1 baby avocado, stoned and peeled
- 1 tsp ground cumin
- 1 tsp ground coriander
- 240 g 1 pack lamb leg steaks
- 1 handful small mint leaves
- 7.1 oz organic quinoa
- 1 orange, zest and juice
- 1 tsp pure clear honey
- 1 tbsp olive oil, plus extra for drizzling
- 1 baby avocado, stoned and peeled
- 1 tsp ground cumin
- 1 tsp ground coriander
- 8.5 oz 1 pack lamb leg steaks
- 1 handful small mint leaves
- 7.1 oz organic quinoa
- 1 orange, zest and juice
- 1 tsp pure clear honey
- 1 tbsp olive oil, plus extra for drizzling
- 1 baby avocado, stoned and peeled
- 1 tsp ground cumin
- 1 tsp ground coriander
- 8.5 oz 1 pack lamb leg steaks
- 1 handful small mint leaves
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Cook the quinoa in boiling water according to the instructions on the packet; tip into a large serving bowl and stir in the orange zest, juice, honey and oil. Cut the avocado into slices and toss into the quinoa.
- Combine the spices and rub onto the lamb steaks with some seasoning. Drizzle lightly with oil and griddle over a high heat for 3–4 minutes on each side until beautifully charred. Serve alongside the quinoa salad with a scattering of mint leaves.
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