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Quinoa and Pea Salad with Lamb Fillet

Quinoa and Pea Salad with Lamb Fillet

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Serves: 4

Quinoa is a South American seed that was loved by the Aztecs.

It is very popular with nutritionists now, as it contains a high amount of protein and amino acids. It is also gluten free so I often use it to replace cous cous.

I have gone for a slightly Middle Eastern vibe by adding crunchy radish, peas and some juicy lamb fillet. You can also use lamb leg, chops or rack.

By Sophie Michell

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  • 200g quinoa
  • 4 lamb fillets
  • 3 garlic cloves
  • 2 lemons, juiced (one for the quinoa and one for the lamb)
  • 150g frozen peas, defrosted
  • 4 spring onions
  • 150g pink radishes
  • 2 tbsp olive oil
  • 1 small handful mint


Step 1

Pour the quinoa and 400ml water into a saucepan and then bring to the boil and cook for about 30 minutes, or until cooked according to the packet instructions. The water should be evaporated, but if not cook off the rest and then cool.

Step 2

When the quinoa is cool, slice the spring onions and radishes, then add along with the peas, mint, lemon and olive oil. Mix well and season.

Step 3

Then heat up a frying pan and add some oil, season the lamb fillets and then add to the pan along with the garlic cloves, squashed. Cook for about 10 minutes on all sides until golden brown, add a squeeze of lemon then take out of the pan and rest for 20 minutes.

Step 4

Slice the lamb and serve with the quinoa salad.

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