Lamb, wild rice and quinoa salad

This vibrant lamb and quinoa salad packs a punch of flavour.

Recipe «Lamb, wild rice and quinoa salad» presented in category Recipes / Salads, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 1/2 cup wild rice, 3/4 cup white quinoa, 1/4 cup olive oil, 2 x 250g lamb backstraps, 1 lime, halved , 1 garlic clove, finely chopped, 1 tbsp Dijon mustard, 1 tbsp honey , 100g marinated roasted capsicum in oil, drained, sliced, 2 celery stalks, thinly sliced, 1/2 cup hazelnuts, toasted, skins removed, chopped, 150g baby spinach, 125g goat's feta, crumbled.

Ingredients:

• 1/2 cup wild rice 
• 3/4 cup white quinoa 
• 1/4 cup olive oil 
• 2 x 250g lamb backstraps 
• 1 lime, halved 
• 1 garlic clove, finely chopped 
• 1 tbsp Dijon mustard 
• 1 tbsp honey 
• 100g marinated roasted capsicum in oil, drained, sliced 
• 2 celery stalks, thinly sliced 
• 1/2 cup hazelnuts, toasted, skins removed, chopped 
• 150g baby spinach 
• 125g goat's feta, crumbled 

Instructions

1. Place the rice in a large saucepan with 1L (4 cups) water and bring to the boil over medium-high heat. Reduce heat to medium and simmer, covered, for 15-20 minutes. Add quinoa and cook for a further 10-15 minutes until rice and quinoa are tender. Drain and set aside.
2. Meanwhile, heat 1 tbs oil in a frypan over medium heat. Season lamb, then add to the pan with the lime halves, cut-sides down. Cook lamb for 3 minutes each side for medium. Set aside to rest, loosely covered with foil, for 5 minutes.
3. Meanwhile, to make the dressing, juice the grilled lime and combine with lamb resting juices, garlic, mustard, honey and remaining 2 tbs olive oil, then season.
4. Combine remaining ingredients in a bowl with lamb and rice mixture, then drizzle over the dressing to serve.