▪︎300-350gm lean lamb diced
▪︎1 cup quinoa
▪︎2 cups of water
▪︎1 small onion finely sliced
▪︎1 tsp crushed garlic
▪︎1 cup of spinach leaves
▪︎300gm pumpkin diced ▪︎2 Tbs pomegranate seeds ▪︎1 tsp of rosemary finely chopped
▪︎50gm chargrilled capsicum strips ▪︎1 tsp salt
▪︎1 tbs olive oil
▪︎1 Tbs Dijon mustard
▪︎2 Tbs olive oil
▪︎1 tsp apple cider vinegar
▪︎1 Tbs honey
▪︎Roast pumpkin in a fan-forced oven at 180 degrees for approx. 15-20 mins.
▪︎Place quinoa and water in a saucepan and bring to the boil and simmer for 5 – 10 minutes.
▪︎Over a medium heat, add oil and add onion & garlic until onion has softened.
▪︎Increase heat to medium/high and add lamb, rosemary and salt and cook for approx. 10 minutes until meat is cooked well, set aside and cool.
▪︎In a large bowl combine quinoa, lamb, capsicum and pumpkin and spinach.
▪︎Emulsify the dressing ingredients and then stir into salad.
▪︎Serve salad and top with pomegranate seeds.