Zucchini, Pea and Quinoa Salad with Lamb Cutlets
Prep:  20 min
Cook:  50 min
Serves:  6
Average: 2.8 (5 votes)
Difficulty:
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Saved:
228
Recipe by: ZoOsh Foods
Make a zucchini and pea salad recipe and serve with lamb cutlets. Add this quinoa zucchini recipe to your summer entertaining menu.
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Zucchini, Pea and Quinoa Salad with Lamb Cutlets
Ingredients:
Zucchini, Pea and Quinoa Salad with Lamb Cutlets
Method:
Zucchini, Pea and Quinoa Salad with Lamb Cutlets
  1. Combine the quinoa and water in a saucepan and bring to the boil. Reduce heat and simmer for 10 minutes or until quinoa is tender. Drain well and cool
  2. Combine the cutlets in a large bowl with 1/4 a cup of dressing, toss to combine and refrigerate for 2 hours to marinate
  3. Spray the zucchini with oil and cook in a frypan until charred and golden
  4. Combine the quinoa, zucchini, peas, mint, spring onions and remaining dressing, season to taste and spoon onto a serving platter
  5. Remove the lamb cutlets from the marinade (discard the marinade), then cook on a preheated BBQ or char grill until cooked as desired. Arrange cutlets over quinoa salad, sprinkle with pomegranate seeds. Serve immediately
Tips & Hints:
  • Substitute chicken tenderloins or pork steaks or fillet for lamb if desired. To remove the seeds from pomegranate: cut in half, hold over a bowl and tap on the back of the cut half with a wooden spoon. Take care as the juice will splatter and may stain.
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