Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
- 1 firm ripe avocado, diced
- 300grams broccoli, trimmed, cut into small florets
- 150grams sugar snap peas, trimmed
- 3 large oranges, segmented (juice component removed)
- 600grams lamb rump steaks, trimmed
- 2tablespoons olive oil
- 1 cup tri colour quinoa
Nutrition per serving
2920kJ / 698Cal
2920 Kilojoules or 698 Calories
34% of daily energy intake*
Protein
40.2grams
Fat
40.2grams
Carbs
42.5grams
Sugars
11.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Place quinoa and 2 cups water in a medium saucepan and bring to the boil. Reduce heat to low, cover and simmer for 12 minutes or until water is absorbed. Remove from heat, set aside to cool slightly.
Step 2 of 3
Brush lamb with 2 teaspoons of the olive oil and season with a little salt. Heat a large char grill or non-stick frying pan over a high heat. Grill the lamb for 2-3 minutes each side, for medium. Transfer to a clean board, cover loosely with foil and set aside to rest for 5 minutes. Thinly slice lamb, across the grain.
Step 3 of 3
Meanwhile, char the broccoli in the same pan used for the lamb and blanch the sugar snap peas in a medium saucepan of boiling water until tender crisp. Refresh under cold running water. Drain. Add vegetables, avocado and orange segments to the quinoa. Whisk together remaining olive oil and season to taste. Add to salad and gently toss to combine. Serve topped with some slices of the lamb.
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