- Place the quinoa into a pan and add around 300ml water. Bring to the boil and simmer for 10 minutes, then remove from the heat and leave with the lid on for 5 minutes.
- Heat the oil in a large wok or frying pan, add the lamb strips and brown them over a high heat for about 2-3 minutes. Add the soy sauce and allow to bubble, reduce and coat the meat. Remove from the heat.
- In a large salad bowl, place the lamb, quinoa, seeds, beetroot, mango, pomegranate seeds, fresh herbs and watercress. Toss well together and serve.
Hot Welsh Lamb superfood salad
- Prep time 25 mins
- Cook time 10 mins
- Serves 4