Ingrédients

• 250g boneless lamb leg or loin, cut into 2cm cubes
• 100g quinoa, rinsed
• 1 red bell pepper, chopped
• 1 medium zucchini, chopped
• 1 small red onion, cut into wedges
• 2 cloves garlic, minced
• 1 tablespoon (15ml) olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1/2 teaspoon paprika
• Juice of 1/2 lemon
• Handful of fresh parsley, chopped
• Salt and freshly ground black pepper to taste

Instructions

1. 1.Preheat your oven to 200°C. On a baking tray, toss the chopped bell pepper, zucchini, and red onion with half of the olive oil, salt, and pepper. Roast for 20-25 minutes until tender and lightly browned.
2. 2.While the vegetables are roasting, cook the quinoa. In a small pot, combine the rinsed quinoa with 200ml of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed.
3. 3.In a medium bowl, combine the lamb cubes with the minced garlic, cumin, coriander, turmeric, cinnamon, paprika, and a pinch of salt and pepper. Toss well to coat the lamb evenly.
4. 4.Heat the remaining olive oil in a skillet or pan over medium-high heat. Add the spiced lamb and cook for 5-7 minutes, turning occasionally, until browned on all sides and cooked to your desired doneness.
5. 5.Once the quinoa is cooked, fluff it with a fork. Gently stir in the roasted vegetables, chopped parsley, and lemon juice.
6. 6.To serve, divide the roasted vegetable quinoa between two plates and top with the freshly cooked Moroccan-spiced lamb.

Informations nutritionnelles

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