Quinoa and Native Vegetable Salad with Macadamia Crust

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

A vibrant salad of quinoa, native warrigal greens, and kangaroo meat, topped with a crunchy macadamia crust. This Australian-inspired vegetarian recipe, ready in about 50 minutes, pairs quinoa, warrigal greens, kangaroo mince for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup (cooked) quinoa
• 1 cup (chopped) warrigal greens
• 1/2 lb kangaroo mince
• 1/2 cup (roughly chopped) macadamia nuts
• 1 tsp (finely chopped) lemon myrtle
• 2 tbsp honey
• 1 tbsp olive oil
• 2 cloves (minced) garlic
• 1/2 cup (halved) cherry tomatoes
• 1 cup (chopped) roasted pumpkin
• 1 tbsp (chopped) fresh coriander

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a bowl, combine 1/2 lb kangaroo mince with 2 tbsp honey, 1 tbsp olive oil, 2 minced garlic cloves, and 1 tsp lemon myrtle. Mix until well combined. Shape into small patties and press with 1/2 cup chopped macadamia nuts to form a crust.
2. Step 2: Heat a skillet over medium heat. Cook the patties for 3-4 minutes per side until golden and cooked through. Set aside.
3. Step 3: Toss 1 cup cooked quinoa with 1 cup chopped warrigal greens, 1/2 cup halved cherry tomatoes, 1 cup roasted pumpkin, and 1 tbsp fresh coriander. Drizzle with 1 tbsp olive oil and toss to coat.
4. Step 4: Serve the quinoa salad topped with the kangaroo patties, garnished with additional lemon myrtle and a squeeze of lime.