A gorgeous low calorie, gluten-free, tasty recipe that is perfect for Easter Sunday. This fantastic Lamb and avocado quinoa salad can be ready in just 25 minutes.
Preparation time:5 minutes
Cooking time:20 minutes
Total time: 25 minutes
200g Waitrose organic quinoa
1 orange, zest and juice
1 tsp essential Waitrose pure clear honey
1 tbsp olive oil, plus extra for drizzling
1 essential Waitrose baby avocado, stoned and peeled
1 tsp ground cumin
1 tsp ground coriander
1 pack essential Waitrose lamb leg steaks, about 240g
small handful mint leaves
- 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.
Tip: This Lamb and avocado quinoa salad can be paired with the following wine
Château du Gazin, Canon-Fronsac – 25% Off £11.99, now £8.99
Tsantali Organic Cabernet Sauvignon – 25% off £9.49, now £6.99
Waitrose Ripasso di Valpolicella Classico Superiore – £25% – £11.99, now £8.99