- Place the quinoa into a pan and add around 300ml water – bring to boil – simmer for 10 minutes – remove from heat & leave with lid on for 5 minutes.
- Heat the oil in a large wok or frying pan, add the meat strips and brown over a high heat, this should take about 2-3 minutes. Add the soy and allow to bubble, reduce and coat the meat. Remove from heat.
- Into a large salad bowl place the Welsh Lamb, quinoa, seeds, beetroot, mango, pomegranate seeds, fresh herbs and watercress. Toss well together.