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Ingredients

1 cup (200g) quinoa, rinsed, drained
1 garlic clove, crushed
1 lemon, juiced
2 tablespoons olive oil
8 Coles Australian Lamb Loin Chops
250g strawberries, coarsely chopped
1/2 cup finely chopped flat-leaf parsley
1/2 cup finely chopped mint
4 spring onions, thinly sliced
1 lemon, extra, zested, juiced

Method

Step 1 Place the quinoa and 2 cups (500ml) water in a saucepan over medium heat. Bring to the boil. Reduce heat to low. Cook, covered, for 15 mins or until the quinoa is tender and liquid is absorbed. Remove from heat. Use a fork to separate the grains.
Step 2 Meanwhile, combine the garlic, lemon juice and half the oil in a shallow glass or ceramic dish. Add the lamb and toss to coat. Heat a barbecue grill or chargrill on medium-high. Cook the lamb, in batches, for 4 mins each side or until cooked to your liking. Set aside for 5 mins to rest.
Step 3 Combine the quinoa, strawberry, parsley, mint and spring onion in a large bowl. Season. Combine the lemon zest, extra lemon juice and remaining oil in small jug. Season.
Step 4 Arrange the lamb and the quinoa mixture on a serving platter. Drizzle the lamb with the lemon juice mixture to serve.

Lamb and strawberry quinoa tabouli

How to make Lamb and strawberry quinoa tabouli

Ingredients

Method