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Quinoa Salad With Blackberries and Lamb

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“I made this salad at my restaurant with couscous and a few other differences. Since I can't eat wheat I made some changes to suit my "at-home" needs. Lamb Strip loin is out there! Make your butcher your best friend. Segments of blood oranges can easily replace the puree-- though their season is fairly short. That change-out might leave you wanting a bit of 'sauce'...”
READY IN:
40mins
SERVES:
3
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Rinse Quinoa, Bring stock and salt to a boil, add Quinoa and simmer until absorbed (15-20 minutes). Pour into a large bowl and cool. Add fresh herbs.
  2. In a small bowl combine next 6 ingredients and pour over Quinoa. Stir. Refridgerate until ready to serve. This can be done up to a day ahead.
  3. Heat a non-stick skillet or saute pan over medium heat. Add canola oil and heat. Add seasoned lamb loin and sear on each side 2-4 minutes (to desired level of doneness). Remove from pan and let rest 10-15 minutes. Slice paper-thin, the same direction as a beef strip loin.
  4. Toss Quinoa with fresh blackberries. Serve lamb over Quinoa with a spoonful of Blood Orange puree over the top.

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