Cherry Pie Ice Cream
★★★★★ 4.4 (3)
Ingredients
Method
- Combine water and quinoa in a saucepan and bring to the boil
- Reduce heat to a simmer, cover and cook for 15 minutes or until grains are tender
- Drain, then transfer to a large bowl and set aside to cool
- Lightly coat the lamb fillets in 2 tablespoons oil; season well with salt and freshly ground pepper
- Heat chargrill pan over high heat then cook lamb for 6 minutes turning or until cooked to your liking
- Transfer to a plate and cover loosely with foil. Set aside to rest for 5 minutes
- Meanwhile, whisk remaining oil and lemon juice until combined, then add to the quinoa and toss to coat
- Add remaining ingredients to bowl and toss well to combine
- Slice lamb and serve on top of salad
Tips & Hints:
- For a vegetarian option, omit lamb and replace with zucchini.
- Combine water and quinoa in a saucepan and bring to the boil
- Reduce heat to a simmer, cover and cook for 15 minutes or until grains are tender
- Drain, then transfer to a large bowl and set aside to cool
- Lightly coat the lamb fillets in 2 tablespoons oil; season well with salt and freshly ground pepper
- Heat chargrill pan over high heat then cook lamb for 6 minutes turning or until cooked to your liking
- Transfer to a plate and cover loosely with foil. Set aside to rest for 5 minutes
- Meanwhile, whisk remaining oil and lemon juice until combined, then add to the quinoa and toss to coat
- Add remaining ingredients to bowl and toss well to combine
- Slice lamb and serve on top of salad
Tips & Hints:
- For a vegetarian option, omit lamb and replace with zucchini.
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