Foodie Tuesday – Lamb and Quinoa Salad

lamb and quinoa salad large

Welcome back to our guest foodie blogger, Michelle from The Source Bulk Foods Lane Cove. In her continuing quest to share some family-friendly recipes, she introduces us to another tasty dish, Lamb and Quinoa Salad.

Michelle from The Source BF


School term time is a little crazy for us, so when the holidays arrive we love jamming in as many catch ups as possible – and each event is a great excuse for me to test out one of our ingredients as a theme for a hearty meal try out on our willing friends.

This time I decided our Organic Apple Cider Vinegar would be the base theme, as I love its underlying classic vinegar tartness overlaid with sweet caramelly apple. Lamb loves a bit of sweetness so it was the obvious choice and the awesome cookbook ‘Community’ from the Arthur Street Kitchen team provided the perfect accompaniment – Quinoa Salad.

Spiced Apple Cider Vinegar Butterflied Lamb  (I doubled everything for 2 lamb to feed 8)
½ tbsp TSBF Lemon Pepper
½ tbsp TSBF Smoked Paprika
1 tbsp TSBF Apple Cider Vinegar
1 tbsp TSBF Maple Syrup
1 tbsp TSBF Organic Olive Oil
TSBF Himalayan Salt and freshly ground
TSBF pepper
1 butterflied lamb

Combine all the ingredients in a bowl and mix well, cover the lamb in the marinade making sure to massage into all the little nooks and crannies. Leave the lamb to marinate for at least 3 hours or overnight if you remember (I am rarely that organised!)

Quinoa Salad with Greens, Feta, Mint and Almonds (I doubled everything to feed 8)

2 tbsp TSBF Apple Cider Vinegar
200ml TSBF Organic Olive Oil
1 Garlic Clove, crushed
½ tsp TSBF Rapadura Sugar
½ cup Mint Leaves
TSBF Himalayan Salt and freshly ground
TSBF pepper

1 tsp Sugar
1 tsp TSBF Organic Olive Oil
200g peas, fresh or frozen
300g beans, topped and tailed
300g snow peas, topped and tailed
1 Vegetable Stock Cube
400g TSBF Tri-Colour Quinoa, rinsed
¾ cup mint leaves, torn
100g Greek Feta, crumbled
50g TSBF Almonds, toasted and roughly chopped

Blitz the dressing ingredient in a food processor and season with salt and pepper.

Add 800g of water in a large pot, with the vegetable stock cube, a pinch of salt and the quinoa. Bring to the boil then simmer on low for about 20min or until the quinoa has doubled in size and is cooked through.

When the quinoa is 10min from ready add water, the salt, sugar and oil to a large pot and bring to the boil. Add the beans and frozen peas and 1min later add the snow peas. Cook for 1 more minute then remove and refresh under cold water.

Add the quinoa, greens, almonds and feta to a large serving plate, mix well and drizzle with the dressing.

Thank you, Michelle for the recipe. We can’t wait to see your family friendly recipes. Michelle works full time and has two teenagers, so she is all about quick, easy and nutritious recipes. She regularly brings in some of her home cooked treats for customers to nibble on while shopping at The Source Bulk Foods Lane Cove.

source bulk foods

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