• 100g quinoa
• 225g lean Welsh Lamb leg steaks, cut into thin strips
• 1 tbsp olive oil
• 1 tbsp soy sauce (sugar-free and low salt)
• 2 tbsp pumpkin seeds
• 2 tbsp sunflower seeds
• 4 cooked beetroots, cubed
• 1 mango, peeled and cut into chunks (save any juice for salad)
• 2 tbsp pomegranate seeds
• 3 tbsp fresh mixed herbs (basil, chives, parsley, mint)
• handful of watercress
Add the quinoa and 300ml water to a pan and bring to the boil. Simmer for 10 mins, then remove from the heat and set aside with the lid on for 5 mins.
In a large wok, heat the oil and brown the lamb strips over a high heat for 2-3 mins. Add the soy sauce and allow to simmer and coat the meat. Remove from the heat.
In a large bowl, toss the lamb, quinoa, seeds, beetroot, mango, pomegranate seeds, fresh herbs and watercress together, then serve.