Lamb skewers with peach and quinoa salad
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Time to make:
$7.60 per serve
(at time of publication)
Full ingredients list:
1/2 cup tri-coloured quinoa, rinsed, drained
2 tablespoons lemon juice
1 1/2 tablespoons olive oil
500g lean lamb leg steaks, cut into 2cm pieces
2 yellow peaches, stones removed, cut into thick wedges
2 medium tomatoes, cut into wedges
150g green beans, trimmed
60g baby rocket
Nutritional information (per serve)
Instructions and steps:
Step 1Place quinoa and 3/4 cup of water in a medium saucepan. Bring to the boil. Reduce heat to low and simmer, stirring pan occasionally, for 10–12 minutes, until quinoa is tender and liquid is absorbed. Transfer to a large bowl. Set aside to cool slightly.
Step 2Meanwhile, combine half of the juice and half of the oil in a medium bowl. Add the lamb and toss to coat. Then thread lamb onto 8 skewers. Heat a chargrill plate over medium-high heat. Cook lamb and peaches, turning, for 5 minutes, or until the peaches are charred and lamb is cooked to your liking.
Step 3Place the peaches, tomatoes, beans and rocket in the bowl of quinoa. Drizzle over with the remaining juice and oil. Toss to combine. Serve quinoa salad with the lamb skewers.
About this recipe
First published: November 2016