Skip to main content
Coles

Lamb and strawberry quinoa tabouli

Skip to IngredientsSkip to Method

Although a classic tabouli is scrumptious with lamb, we have a fruity new twist you must try. Our strawberry quinoa tabouli paired with lamb is a match made in heaven.

  • Serves4
  • Cook time20 minutes
  • Prep time15 minutes, + 5 mins resting time
Lamb and strawberry quinoa tabouli

Ingredients

  • 1 cup (200g) quinoa, rinsed, drained
  • 1 garlic clove, crushed
  • 1 lemon, juiced
  • 2 tbs olive oil
  • 8 Coles Australian Lamb Loin Chops
  • 250g strawberries, coarsely chopped
  • ½ cup finely chopped flat-leaf parsley
  • ½ cup finely chopped mint
  • 4 spring onions, thinly sliced
  • 1 lemon, extra, zested, juiced

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the quinoa and 2 cups (500ml) water in a saucepan over medium heat. Bring to the boil. Reduce heat to low. Cook, covered, for 15 mins or until the quinoa is tender and liquid is absorbed. Remove from heat. Use a fork to separate the grains.
  2. Step 2

    Meanwhile, combine the garlic, lemon juice and half the oil in a shallow glass or ceramic dish. Add the lamb and toss to coat. Heat a barbecue grill or chargrill on medium-high. Cook the lamb, in batches, for 4 mins each side or until cooked to your liking. Set aside for 5 mins to rest.
  3. Step 3

    Combine the quinoa, strawberry, parsley, mint and spring onion in a large bowl. Season. Combine the lemon zest, extra lemon juice and remaining oil in small jug. Season.
  4. Step 4

    Arrange the lamb and the quinoa mixture on a serving platter. Drizzle the lamb with the lemon juice mixture to serve.

    Lamb and strawberry quinoa tabouli

    Lamb and strawberry quinoa tabouli
    • Serves4
    • Cook time20 minutes
    • Prep time15 minutes, + 5 mins resting time
    Ingredients
    • 1 cup (200g) quinoa, rinsed, drained
    • 1 garlic clove, crushed
    • 1 lemon, juiced
    • 2 tbs olive oil
    • 8 Coles Australian Lamb Loin Chops
    • 250g strawberries, coarsely chopped
    • ½ cup finely chopped flat-leaf parsley
    • ½ cup finely chopped mint
    • 4 spring onions, thinly sliced
    • 1 lemon, extra, zested, juiced
      Description

      Although a classic tabouli is scrumptious with lamb, we have a fruity new twist you must try. Our strawberry quinoa tabouli paired with lamb is a match made in heaven.

      Method
      1. Step 1

        Place the quinoa and 2 cups (500ml) water in a saucepan over medium heat. Bring to the boil. Reduce heat to low. Cook, covered, for 15 mins or until the quinoa is tender and liquid is absorbed. Remove from heat. Use a fork to separate the grains.
      2. Step 2

        Meanwhile, combine the garlic, lemon juice and half the oil in a shallow glass or ceramic dish. Add the lamb and toss to coat. Heat a barbecue grill or chargrill on medium-high. Cook the lamb, in batches, for 4 mins each side or until cooked to your liking. Set aside for 5 mins to rest.
      3. Step 3

        Combine the quinoa, strawberry, parsley, mint and spring onion in a large bowl. Season. Combine the lemon zest, extra lemon juice and remaining oil in small jug. Season.
      4. Step 4

        Arrange the lamb and the quinoa mixture on a serving platter. Drizzle the lamb with the lemon juice mixture to serve.