Roasted Zucchini & Brown Mushroom Quinoa with Lamb


Recipes & Photography by Claire Borg
Yield: Serves 4

150 Grams Red Quinoa
150 Grams White Quinoa
1 Small Can Of Sweet Corn
4 Small Zucchini (Long Courgettes)
150 Grams Brown Mushrooms
Big Bunch of Rocket Leaves (Rucola)
½ Cup of Mint Leaves
2 Tbsp Olive Oil
2 Tbsp Wholegrain Mustard
2 Tbsp Balsamic Vinegar
2 Tbsp Golden Syrup
Black Pepper & Salt
Chilli Flakes (Optional)
Cold Roast Lamb


Mix both quinoas and place in a pot with cold water (about 2 litres), bring to the boil and cook for 14 minutes. Drain, rinse and cool.

Make a dressing with the oil, mustard, vinegar and golden syrup. Grill the sliced zucchini and mushrooms. Set aside. Roughly chop the rocket leaves. Finely chop the mint. In a large bowl, mix together all the ingredients, add the dressing and season to taste. Serve with sliced roast lamb and more grilled vegetables on the side.

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This recipe has been reproduced from the foodie | Issue 20  (Mar-Apr 2013).