Zutaten

• 300g lamb loin steaks
• 100g quinoa
• 200ml water
• 1 red bell pepper, diced
• 1 zucchini, diced
• 150g cherry tomatoes, halved
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 lemon, for juice and zest
• 30ml extra virgin olive oil
• 1 small bunch fresh mint, chopped
• 1 small bunch fresh parsley, chopped
• Salt and black pepper to taste

Anleitung

1. 1.Rinse the quinoa under cold water. In a small saucepan, combine the quinoa and 200ml of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until all the water is absorbed. Set aside to cool slightly.
2. 2.While the quinoa cooks, pat the lamb steaks dry with a paper towel. Season both sides with salt, pepper, half of the minced garlic, and half of the chopped mint and parsley.
3. 3.Heat 15ml of olive oil in a skillet or pan over medium-high heat. Sear the lamb for 3-4 minutes per side for medium-rare, or adjust the time to your desired doneness. Transfer the lamb to a cutting board and let it rest for 5 minutes before slicing.
4. 4.In a large bowl, combine the cooked quinoa, diced red bell pepper, zucchini, cherry tomatoes, and finely chopped red onion.
5. 5.To make the dressing, whisk together the remaining 15ml of olive oil, the juice and zest of one lemon, the remaining minced garlic, and the rest of the fresh mint and parsley. Season with a pinch of salt and pepper.
6. 6.Pour the dressing over the quinoa and vegetable mixture and toss well to combine.
7. 7.Slice the rested lamb against the grain. Serve the warm lamb slices over a generous portion of the Mediterranean quinoa salad.

Nährwertinformationen

Warum dieses Rezept