Tender, aromatic lamb infused with Moroccan spices, served alongside fluffy herbed quinoa. A vibrant, protein-packed, and naturally gluten-free meal that is both satisfying and nutritious.
Ingredients
- 300g lamb loin, cut into 2cm cubes
- 150g quinoa
- 2 large carrots (approx. 250g), chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 30ml olive oil
- 300ml water or vegetable broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp ground cinnamon
- Juice of 1/2 lemon
- Small handful fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- 1.Rinse quinoa under cold water. In a small pot, bring 300ml of water or broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed. Fluff with a fork and stir in half the chopped parsley.
- 2.While the quinoa cooks, place the lamb cubes in a bowl and season with cumin, coriander, turmeric, cinnamon, salt, and pepper. Toss to coat evenly.
- 3.Heat 15ml of olive oil in a large skillet over medium-high heat. Add the chopped onion and carrots, and cook for 6-8 minutes until they begin to soften and lightly brown.
- 4.Add the minced garlic to the skillet and cook for another minute until fragrant. Push the vegetables to one side of the skillet.
- 5.Add the remaining 15ml of olive oil and the seasoned lamb to the empty side of the skillet. Sear for 2-3 minutes per side until browned but still tender.
- 6.Mix the lamb and vegetables together. Squeeze the lemon juice over the top, stir to combine, and remove from the heat. Serve the lamb and vegetable mixture over the herbed quinoa and garnish with the remaining fresh parsley.
Nutrition Information
Why this recipe
This nutritious recipe offers high-quality protein from lamb for muscle support and iron for energy. Quinoa provides complex carbs and fiber for sustained energy, while carrots deliver a boost of vitamin A and antioxidants.
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