Method

• 1.
  Bring a saucepan of water to the boil over medium heat. Add the quinoa and cook until just tender. Drain then cool completely.
• 2.
  Combine the 2 tbs olive oil, paprika and cumin. Season with salt and pepper. Rub over the kangaroo fillets and set aside.
• 3.
  Preheat a barbecue or chargrill over high heat. Add the fillets and cook for 5 minutes, turning, until charred and cooked to medium. Rest, lightly covered in foil, for 5 minutes.
• 4.
  For the slaw, combine the cooked quinoa and all other ingredients in a bowl. Toss to combine.
• 5.
  To make the dressing, combine resting juices from the kangaroo, lime juice and remaining oil and toss through the slaw.

• 6.
  Serve with sliced kangaroo and extra seeds.