Herb and Lemon Quinoa Salad with Spiced Lamb Skewers

This Week

2 Dec - 8 Dec

Herb and Lemon Quinoa Salad with Spiced Lamb Skewers

A take on the classic combination of lamb, peas and mint – this vibrant green salad is full of protein, from the quinoa, chickpeas and edamame peas, plus some crunchy almonds, creamy feta and a whole lot of freshness from the dressing.

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Meal Prep Guide

Make the marinade for the lamb. (Store in an airtight jar in the fridge)

3 Tbsp olive oil
2 garlic cloves (crushed)
2 tsp dried oregano
2 tsp paprika
2 tsp cumin
1 lemon (zest and juice)
Salt and pepper

Add all the ingredients into a jar, shake well.

Cook ¾ cup of quinoa as per packet instructions. (Store in an airtight container in the fridge)

Make the dressing for the salad. (Store in an airtight jar in the fridge)

3 Tbsp olive oil
2 Tbsp apple cider vinegar
1 lemon (zest and juice)
2 tsp coconut sugar
½ cup fresh coriander (finely chopped)
½ cup fresh mint (finely chopped)
Pinch of salt and pepper

Add all the ingredients into a jar, shake well.

Tips

‍Tips

If you are using wooden skewers, soak them for at least 30 minutes, this prevents them from burning whilst you cook the lamb.

Pat dry the chickpeas, baby peas and edamame beans before adding to the salad. Any extra liquid will dilute the dressing and prevent the oil from coating the grains of quinoa.
This salad is perfect for lunch the next day or to take to potluck, just be sure to add the rocket just before serving.

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Shortcut

Cook the lamb in pieces on a fry pan instead of threading onto skewers.

Shortcuts

Vegetables

Swap rocket for spinach.
Add some steamed broccoli.

Protein

For a vegetarian option serve the salad without the lamb and add some avocado for a dose of healthy fats. Or omit the feta and serve it alongside our honey thyme halloumi and add some avocado.

Swap lamb for our honey mustard chicken skewers.

Other

Swap almonds for ¼ cup of toasted pine nuts or pumpkin seeds.
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Swap out the goat cheese for feta.

Ingredients

Spiced lamb

3 Tbsp olive oil
2 garlic cloves (crushed)
2 tsp dried oregano
2 tsp paprika
2 tsp cumin
1 lemon (zest and juice)
Salt and pepper
600g lamb leg steaks (cut into bite-size pieces)
6-8 metal or wooden kebab skewers

Quinoa salad

¾ cup quinoa
1 cup edamame beans
1 cup frozen peas
1 x 400g tin chickpeas (drained and rinsed)
⅓ cup almonds (roasted and roughly chopped)
100g goat cheese (crumbled)
½ cucumber (diced)
½ bag rocket

Herb and lemon dressing

3 Tbsp olive oil
2 Tbsp apple cider vinegar
1 lemon (zest and juice)
2 tsp coconut sugar
½ cup fresh coriander (finely chopped)
½ cup fresh mint (finely chopped)
Pinch of salt and pepper

Method

Start by preparing the lamb. In a medium bowl, add olive oil, garlic, oregano, paprika, cumin, lemon zest and juice; mix well and season with salt and pepper. Add the lamb and allow to marinate for30 minutes or while you prepare everything else.
Cook the quinoa per packet instructions.
Cook the edamame beans per packet instructions and add the peas during the last few minutes of cooking to defrost.
Prepare the dressing. Add all dressing ingredients into a bowl or jar; shake well to combine.
In a large bowl, add the quinoa, edamame beans, peas, chickpeas, almonds and goat cheese; add the dressing and toss well. Right before serving, toss through the cucumber and rocket.
Thread the 3-4 pieces of lamb per skewer. Bring a grill pan or BBQ to medium-high heat; cook for 4 minutes on each side or until slightly charred and cooked to your preference (you may need to cook the skewers in batches). Set aside to rest for 10 minutes before serving.

Variations

Vegetables

Swap rocket for spinach.
Add some steamed broccoli.

Protein

For a vegetarian option serve the salad without the lamb and add some avocado for a dose of healthy fats. Or omit the feta and serve it alongside our honey thyme halloumi and add some avocado.