Quick Cooking Quinoa and Grass-Fed Lamb Salad

I’m a fan of quinoa. It’s kind of nutty flavored and has a soft and chewy texture.

For those of you that may be gluten-sensitive, quinoa is an excellent alternative to other cereal grains like wheat, barley and rye.

And, you can use it in a variety of salads, like this Quinoa and Grass-Fed Lamb Salad.

It’s yummy!


Quick Cooking Quinoa and Grass-Fed Lamb Salad
Prep time
Cook time
Total time
Recipe type: Integrative Nutrition Health Coach Recipes
Cuisine: Food is Medicine
Serves: 4 servings
  • 2 cups organic quinoa, rinsed
  • 3¼ cups chicken stock, veggie stock or water
  • 1 grass-fed lamb steak (8-10 oz)
  • Cumin, sea salt, black pepper, cinnamon
  • 1 cup red bell pepper, seeded and diced
  • 1 cup yellow bell pepper, seeded and diced
  • 5-6 basil leaves, sliced thin (chiffonade)
  • ¼ cup mint leaves, sliced thin (chiffonade)
  • 2-3 tbsp. chopped parsley leaves
  • ⅓ cup extra virgin olive oil
  • 2-3 tbsp. white wine vinegar
  1. Place quinoa and stock into a soup pot and bring to a boil.
  2. Add ¼ tsp. sea salt.
  3. Cover, reduce heat to simmer 10-12 minutes.
  4. When done, fluff with a fork and let cool to room temperature.
  5. Chop lamb steak into 1 inch bite-sized pieces.
  6. Season lamb with cumin, sea salt, black pepper and cinnamon
  7. Heat oil in a frying pan (on medium heat) and cook lamb 3-5 minutes, turning to brown each side.
  8. Remove lamb from frying pan and rest on a plate.
  9. In a large mixing bowl combine cooked quinoa, peppers, herbs and cooked lamb.
  10. Whisk olive oil, vinegar, and season to taste with salt and pepper.
  11. Combine salad with dressing and toss to coat.