Recipes & Tips

Grass-fed Lamb Quinoa Salad Recipe

  • Servings: 4
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes

Looking for a perfect lunch or dinner that’s packed with iron? Look no further than this quinoa salad recipe made with New Zealand grass-fed lamb, from Kathy Paterson. 


For the Lamb:

  • 2-3 New Zealand grass-fed lamb rumps, trimmed, or steaks (Tip: Look for the Taste Pure Nature logo) 
  • 2-3 teaspoons ground cumin
  • Olive oil
  • Salt
  • Pepper

For the Salad:

  • 1 cup quinoa, rinsed
  • 1 red onion, finely sliced and soaked in water for 10 minutes
  • 1 teaspoon ground sumac
  • 2 Persian cucumbers, finely sliced
  • 4 radishes, cut in half
  • 1 red chili pepper, finely sliced
  • 2 handfuls watercress or baby spinach
  • 1 handful of mint leaves, roughly torn

For the Dressing:

  • 1 lemon
  • 1 garlic clove, crushed
  • 6 tablespoons olive oil


For the Lamb:

  • 1. Preheat oven to 375° F. Heat a casserole dish in the oven.
  • 2. Meanwhile, heat a frying pan over medium-high heat.
  • 3. Rub lamb rumps with oil and cumin. Season with salt and pepper.
  • 4. Place in the hot pan and brown on both sides.
  • 5. Once browned, transfer lamb rumps to hot casserole dish and bake for 10 minutes.
  • 6. Remove from oven, sprinkle with salt and cover loosely with foil and a clean tea towel and leave to rest for 10 minutes.

For the Salad:

  • 7. Place quinoa in a heavy saucepan and pour in 2 cups cold water. Cover and bring to a boil over high heat.
  • 8. Reduce heat and simmer for 18-20 minutes until all liquid is absorbed and quinoa is light and fluffy.

For the Dressing:

  • 9. While the quinoa and lamb are cooking, prepare the dressing by finely grating the zest of the lemon. Set aside.
  • 10. Juice the lemon and pour into a small bowl with garlic and olive oil. Mix well.

To Assemble and Serve:

  • 11. When ready to serve, drain red onion and pat dry with paper towels or a clean tea towel. Place in a large bowl and mix in sumac.
  • 12. Add quinoa and drizzle in the dressing. Gently mix with a fork, and add cucumber, radishes, pepper, watercress or spinach and mint leaves.
  • 13. Place quinoa salad in 4 shallow serving bowls.
  • 14. Thinly slice lamb against the grain and divide between bowls.
  • 15. Sprinkle reserved lemon zest over lamb. Serve immediately.
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