Bbq Lamb & Mixed Pepper Salad
Bbq Lamb & Mixed Pepper Salad
- July 20, 2021
- Posted by: Fitbliss
Place quinoa, water and salt in a saucepan and bring to the boil. Lower heat and simmer, covered for 12 minutes or until just cooked. Rest covered for 5 minutes then fluff with a fork.
Meanwhile, preheat a BBQ or non-stick grill pan over medium-high heat. Season lamb with salt and pepper and cook for 3-4 minutes each side for medium, or until cooked to your liking. Transfer to a plate, cover loosely and rest for 5-10 minutes before slicing.
Add capsicums to BBQ and cook for 5-8 minutes, tossing occasionally, until tender.
Toss quinoa with spinach and lemon juice and adjust seasoning.
Divide quinoa and capsicum slices between plates and top with lamb, feta and lemon wedge to serve.
Servings 2
- Amount Per Serving
- Calories 429
- % Daily Value *
- Total Fat 17.9g28%
- Saturated Fat 7.7g39%
- Total Carbohydrate 21.7g8%
- Dietary Fiber 5.6g23%
- Sugars 6g
- Protein 39.6g80%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Place quinoa, water and salt in a saucepan and bring to the boil. Lower heat and simmer, covered for 12 minutes or until just cooked. Rest covered for 5 minutes then fluff with a fork.
Meanwhile, preheat a BBQ or non-stick grill pan over medium-high heat. Season lamb with salt and pepper and cook for 3-4 minutes each side for medium, or until cooked to your liking. Transfer to a plate, cover loosely and rest for 5-10 minutes before slicing.
Add capsicums to BBQ and cook for 5-8 minutes, tossing occasionally, until tender.
Toss quinoa with spinach and lemon juice and adjust seasoning.
Divide quinoa and capsicum slices between plates and top with lamb, feta and lemon wedge to serve.
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Place quinoa, water and salt in a saucepan and bring to the boil. Lower heat and simmer, covered for 12 minutes or until just cooked. Rest covered for 5 minutes then fluff with a fork.
Meanwhile, preheat a BBQ or non-stick grill pan over medium-high heat. Season lamb with salt and pepper and cook for 3-4 minutes each side for medium, or until cooked to your liking. Transfer to a plate, cover loosely and rest for 5-10 minutes before slicing.
Add capsicums to BBQ and cook for 5-8 minutes, tossing occasionally, until tender.
Toss quinoa with spinach and lemon juice and adjust seasoning.
Divide quinoa and capsicum slices between plates and top with lamb, feta and lemon wedge to serve.
Servings 2
- Amount Per Serving
- Calories 429
- % Daily Value *
- Total Fat 17.9g28%
- Saturated Fat 7.7g39%
- Total Carbohydrate 21.7g8%
- Dietary Fiber 5.6g23%
- Sugars 6g
- Protein 39.6g80%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Place quinoa, water and salt in a saucepan and bring to the boil. Lower heat and simmer, covered for 12 minutes or until just cooked. Rest covered for 5 minutes then fluff with a fork.
Meanwhile, preheat a BBQ or non-stick grill pan over medium-high heat. Season lamb with salt and pepper and cook for 3-4 minutes each side for medium, or until cooked to your liking. Transfer to a plate, cover loosely and rest for 5-10 minutes before slicing.
Add capsicums to BBQ and cook for 5-8 minutes, tossing occasionally, until tender.
Toss quinoa with spinach and lemon juice and adjust seasoning.
Divide quinoa and capsicum slices between plates and top with lamb, feta and lemon wedge to serve.