Quinoa and Native Vegetable Salad with Macadamia Crust

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad of quinoa, native warrigal greens, and kangaroo meat, topped with a crunchy macadamia crust. This australian-inspired vegetarian ready in about 50 minutes pairs (cooked) quinoa, (chopped) 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.

Prep: 35 min Cook: 15 min Serves 4 Australian cuisine 340 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Quinoa and Native Vegetable Salad with Macadamia Crust take to make?

Total time is about 50 minutes (35 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Quinoa and Native Vegetable Salad with Macadamia Crust?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (cooked) quinoa from drying out.

Can I substitute ingredients in Quinoa and Native Vegetable Salad with Macadamia Crust?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Quinoa and Native Vegetable Salad with Macadamia Crust for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Quinoa and Native Vegetable Salad with Macadamia Crust?

Australian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes