Lamb Tenders with Mediterranean Quinoa

Quinoa is tiny seed that is high in protein and fibre. It’s delicious hot or cold making it the perfect accompaniment to any meal. This dish is super simple and totally moreish. One you’ll want to make part of your weekly repertoire.

You will need:

  • 4 lamb tenders
  • ½ cup uncooked quinoa
  • 1 cup chicken stock
  • 1 small capsicum
  • 1 zucchini
  • 1 large carrot
  • 4 florets of cauliflower
  • ½ cup fresh or frozen peas
  • Handful of sultanas
  • 2 tablespoons of pine nuts
  • 1 teaspoons of Cajun spice mix
  • 40g crumbled feta
  • 2 tablespoons olive oil
  • Salt and pepper to taste


  1. Prepare quinoa in chicken stock according to instructions on packet
  2. Cut capsicum, carrot, zucchini and cauliflower into similar sized pieces
  3. Place capsicum and carrot on baking tray in preheated oven (180˚C) for 20 minutes
  4. Add zucchini and cauliflower onto tray and continue to roast until cauliflower begins to brown
  5. Pan fry lamb tenders and set aside to rest once cooked
  6. Steam peas and set aside
  7. Place all ingredients, including Cajun spice mix, sultanas and pine nuts in large bowl and mix together
  8. Transfer to serving bowls and top with sliced lamb and crumbled feta, add salt and pepper to taste

Makes 2 serves

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