55 g lean lamb steak 60 g sliced cucumbers 5 cherry tomatoes, halved ½ tbsp mashed avocado 20 g reduced fat feta 1 tbsp balsamic vinegar 42 g quinoa

Cook the quinoa as per packet instructions. Drain well. Refresh under cold running water to cool.
In the meantime grill the lamb to your liking.
Add cucumber, cherry tomatoes, avocado, reduced fat feta, balsamic vinegar and quinoa to a bowl. Stir to combine.
Serve the quinoa salad topped with the grilled lamb.