A vibrant, nutrient-packed bowl featuring tender seared lamb, fluffy quinoa, and roasted Mediterranean vegetables, all tied together with a zesty lemon-herb dressing. A perfectly balanced and satisfying gluten-free meal.
Ingrediënten
- 250g lamb loin or leg steaks
- 120g quinoa
- 1 medium courgette (zucchini)
- 1 red bell pepper
- 150g cherry tomatoes
- 1 small red onion
- 2 cloves garlic
- 45ml extra virgin olive oil
- 1 lemon
- 1 small bunch fresh mint
- 1 small bunch fresh parsley
- Salt to taste
- Black pepper to taste
Beschikbaar voor NutriPro-leden.
Instructies
- 1.Preheat your oven to 200°C. Rinse the quinoa thoroughly and cook it according to package directions (typically simmer in 240ml of water for 15 minutes until liquid is absorbed).
- 2.Chop the courgette, red bell pepper, and red onion into bite-sized pieces. On a baking tray, toss them with half the olive oil (approx. 20ml), salt, and pepper. Roast for 20-25 minutes, adding the cherry tomatoes for the last 10 minutes of cooking.
- 3.While the vegetables roast, pat the lamb dry and season with salt, pepper, and finely minced garlic. Heat a pan over medium-high heat with a little olive oil. Sear the lamb for 3-4 minutes per side for medium-rare. Let it rest for 5 minutes before slicing against the grain.
- 4.Prepare the dressing by whisking together the juice of one lemon, the remaining olive oil, and the finely chopped fresh mint and parsley. Season with a pinch of salt and pepper.
- 5.Assemble the bowls by dividing the cooked quinoa as a base. Top with the roasted vegetables and the sliced lamb. Drizzle generously with the lemon-herb dressing and serve immediately.
Voedingsinformatie
Waarom dit recept
This recipe is exceptionally nutritious, providing high-quality protein from lamb for muscle repair. Quinoa offers complete protein and is rich in fiber for digestive health, while colorful vegetables deliver essential vitamins, minerals, and antioxidants.
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