Seared Lamb Loin with Roasted Beetroot and Quinoa Salad
A vibrant and nutritious Mediterranean-inspired dish featuring tender seared lamb, earthy roasted beetroot, and a refreshing fennel and orange quinoa salad. A perfect, well-balanced and soy-free meal.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
1660 calories
$10 per serving
$45 min
2 servings
soy-free, any cuisine
Ingredients
- 300g lamb loin or chops
- 100g quinoa
- 300g raw beetroot
- 1 small fennel bulb
- 1 large orange
- 2 cloves garlic, minced
- 1 sprig fresh rosemary
- 30ml olive oil
- Juice of 1/2 lemon
- Salt and freshly ground black pepper to taste
Available for NutriPro members.
Instructions
- 1.Preheat your oven to 200°C (400°F). Peel and chop the beetroot into 2cm cubes. Toss with 15ml of olive oil, salt, and pepper. Spread on a baking sheet and roast for 30-35 minutes, or until tender.
- 2.While the beetroot roasts, rinse the quinoa under cold water. In a small pot, combine the quinoa with 200ml of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the water is absorbed.
- 3.Prepare the salad. Thinly slice the fennel bulb. Zest the orange, then peel and segment it. In a large bowl, combine the cooked quinoa, roasted beetroot, sliced fennel, and orange segments.
- 4.Pat the lamb loins dry and season generously with salt, pepper, minced garlic, and chopped rosemary. Heat the remaining 15ml of olive oil in a skillet over medium-high heat. Sear the lamb for 3-4 minutes per side for medium-rare.
- 5.Transfer the lamb to a cutting board and let it rest for 5 minutes before slicing.
- 6.Create the dressing by whisking together the lemon juice and orange zest. Drizzle over the quinoa salad and toss gently. Serve the sliced lamb alongside the vibrant beetroot and quinoa salad.
Nutrition Information
87g
fat
129g
carbs
26g
fiber
98g
protein
Why this recipe
This recipe is a powerhouse of nutrition, offering high-quality protein and iron from lamb for muscle health and energy. Quinoa provides complex carbs and fiber for sustained energy, while colorful vegetables deliver essential vitamins and antioxidants.