Riberry, Chickpea & Quinoa Salad with Seared Lamb

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Contributed by: The Australian Superfood Co

Serves: 4

Time: Prep: 15 min. Cook: 30 min

Sweet, spicy, soft and crunchy. This salad is full of flavour including the Australian superfood Riberry which transform this healthy meal into a truely exotic flavour experience.

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1 tsp vegetable stock powder
2 cups water
1 pinch saffron
1 cup organic quinoa
1 zucchini, shaved
1 tsp organic extra virgin olive oil
Salt & pepper, to taste
4 radishes, finely sliced
3 leaves radicchio, finely sliced
3⁄₄ cup organic dried apricots, chopped
1x 400g tin organic cannellini beans, drained
1x 400g tin organic chickpeas, drained
Rind of ½ a lemon
½ pomegranate, seeded
2 tbsp slithered almonds, lightly toasted
2 tbsp organic pine nuts, lightly toasted
½ cup parsley, roughly chopped
½ cup mint, roughly chopped
4 x 120g lamb fillets

1 tbsp hot water
1 tbsp organic raw honey
4 tbsp freeze dried riberry
1 tbsp organic extra virgin olive oil
1 tbsp lemon juice
Salt & pepper, to taste



  1. Combine vegetable stock powder, water, saffron and quinoa in a small saucepan over high heat. Bring to the boil, reduce heat to low, cover and simmer for 25 minutes or until almost all the liquid has been absorbed. Remove from heat and stand covered for 5 minutes. 
  2. Combine dressing ingredients in a small jar and set aside to rest. 
  3. In a large mixing bowl combine zucchini, olive oil, salt and pepper. Stir through quinoa, radishes, radicchio leaves, dried apricots, cannellini beans and chickpeas. Sprinkle with lemon rind, pomegranate seeds, toasted nuts and herbs. 
  4. Dress salad prior to serving.


  1. Heat BBQ to high heat. Cook for 3-4 minutes on a flat plate on both sides. Rest for 10 minutes before slicing. 
  2. Serve lamb along side salad.
Dairy Free
Dairy Free
Egg Free
Egg Free
Cane Sugar Free
Cane Sugar Free

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