Cherry quinoa salad with lamb recipe
Ingredients
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What to do
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Combine water and quinoa in a saucepan and bring to the boil.
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Reduce heat to a simmer, cover and cook for 15 minutes or until grains are tender.
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Drain, then transfer to a large bowl and set aside to cool.
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Lightly coat the lamb fillets in 2 tablespoons oil; season well with salt and freshly ground pepper.
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Heat chargrill pan over high heat then cook lamb for 6 minutes turning or until cooked to your liking.
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Transfer to a plate and cover loosely with foil. Set aside to rest for 5 minutes.
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Meanwhile, whisk remaining oil and lemon juice until combined, then add to the quinoa and toss to coat.
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Add remaining ingredients to bowl and toss well to combine.
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