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Ingredients

3/4 cup (130g) quinoa, rinsed, drained
500g lean lamb leg steaks, fat trimmed
1 bunch asparagus, halved lengthways then crossways
1 Lebanese cucumber, halved lengthways, deseeded, finely chopped
200g grape tomatoes, quartered
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup fresh mint leaves, chopped
1 tablespoon lemon juice
1 tablespoon olive oil
Lemon wedges
136g wholemeal pita breads, cut into pieces

Method

Step 1 Place quinoa and 1½ cups (375ml) water in a medium saucepan. Bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until water has absorbed and quinoa is tender. Set aside to cool.
Step 2 Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook lamb for 2–3 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 3 minutes before thickly slicing.
Step 3 Meanwhile, steam asparagus over a saucepan of boiling water for 1–2 minutes or until just tender.
Step 4 Place quinoa, asparagus, cucumber, tomatoes, parsley, mint, juice and oil in a bowl. Season with pepper and toss tabouli to combine. Serve lamb with tabouli, lemon wedges and pita bread.

Quinoa and asparagus tabouli with grilled lamb

How to make Quinoa and asparagus tabouli with grilled lamb

Ingredients

Method