Lamb & vegetable quinoa salad


Lamb & vegetable quinoa salad


  • 1 tablespoon olive oil
  • 1 1/2 cups dried Quinoa
  • 500 ml Liquid Gold Bone Broth
  • 400 grams lamb backstrap, sliced
  • 1/3 cup broccolini, diced
  • 1/3 cup beans, diced
  • 1/3 cup zucchini, diced
  • 1/3 cup mushrooms, diced
  • Salt, pepper
  • Garnish: Continental parsley


How to prepare quinoa

  1. Unless its marked as rinsed, it will need to be covered in a bowl of cold water for 2 minutes to remove outer shell and then rinse quinoa in a fine mesh strainer with cool water for 30 seconds. Drain excess water and transfer quinoa to a cooking pot.
  2. Add 500ml of Liquid Gold Bone Broth, 250ml water with 1.5 cup dry quinoa and bring to boil. Cover and reduce heat to medium-low, so liquid simmers. Simmer for 15 minutes or until all liquid has been absorbed and grain is tender.
  3. Turn off the heat and allow cooked quinoa to sit and stay covered for at least 5 minutes.
  4. Drain any excess liquid of quinoa.
  5. Transfer quinoa to a larger mixing bowl

How to prepare lamb and vegetables

  1. Place olive oil in pan on medium heat and add sliced lamb, and diced vegetables.
  2. Cook until meat is cooked through (or till desired) and vegetables are soft.
  3. Once these are cooked, transfer to mixing bowl with quinoa and mix all ingredients.
  4. Season with salt, pepper and garnish with continental parsley

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