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Lamb Fillets with Quinoa, Baby Spinach and Yoghurt Salad

Lamb Fillets with Quinoa, Baby Spinach and Yoghurt Salad

Preparation time 15 mins, Plus 10 cooking.
Serves 4.

This is very healthy meal using quinoa a low GI, low carb grain. You could replace the quinoa with lentils or chickpeas and play around with different herbs. You can also serve this salad with a selection of other salads.


1 1/2 cup cooked quinoa, we suggest Mount Zero Australian Quinoa (stocked at Wiffens)
6 handfuls baby spinach, washed and finely shredded
juice of 2 lime
1 clove garlic finely chopped
1/2 tspn finely grated ginger
1 cup full fat yoghurt
1/2 cup lite sour cream
4 spring onions finely chopped
Small handful coriander chopped
Small handful mint chopped
Salt and pepper to taste

4 lamb fillets
1 tspn ground cumin
1/2 tspn ground garam marsala
1 clove garlic
2 tbspns Olive oil, plus more for pan
Salt and pepper


Remove lamb from refrigerator, dry and rub ingrediants into lamb, leave to marinate
Mix all salad ingrediants together, season to taste and allow flavour to develop.
Heat large frypan over high heat, add olive oil, when it starts smoking add lamb fillets, cook till browned on each side. Remove from heat allow to rest.
Serve lamb fillets whole or sliced on quinoa and spinach salad.

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