Name: Quinoa Tabbouleh With Sesame Eggs & Lamb
Total time: 35 min
Yield: 4
Ingredients: 2 cups (500ml) vegetable stock; 1 cup (200g) white quinoa, rinsed; 4 eggs, at room temperature; 2 tbsp olive oil; 1 small clove garlic, crushed; 1 bunch rainbow chard, stems discarded, leaves sliced thinly (see swap); 2 tbsp lemon juice; ¾ cup finely chopped flat-leaf parsley; 2 tbsp each black and white sesame seeds; 1 tsp sea salt flakes; 400g lamb leg steaks

Quinoa Tabbouleh With Sesame Eggs & Lamb

Preparation time 35 mins
Serves 4 people
User Rating
Download as PDF

Publication 15 October 2020
Categories
- Dinner Recipes
- Lunch Recipes

Ingredients

2 cups (500ml) vegetable stock

1 cup (200g) white quinoa, rinsed

4 eggs, at room temperature

2 tbsp olive oil

1 small clove garlic, crushed

1 bunch rainbow chard, stems discarded, leaves sliced thinly (see swap)

2 tbsp lemon juice

¾ cup finely chopped flat-leaf parsley

2 tbsp each black and white sesame seeds

1 tsp sea salt flakes

400g lamb leg steaks

Method

Place stock and quinoa in a large saucepan; bring to the boil. Reduce heat to low-medium; simmer for 15 minutes or until most of the stock is absorbed. Remove pan from heat. Cover; stand for 5 minutes.
Meanwhile, cook eggs in a small saucepan of boiling water for 5 minutes. Remove eggs immediately and cool under cold running water for 30 seconds.
Heat half the oil in a medium saucepan over medium heat. Add the garlic; cook, stirring, for 1 minute or until fragrant. Add chard; stir until wilted. Add cooked quinoa and lemon juice; season to taste.
Combine parsley, seeds and salt in a small bowl. Peel eggs; roll in parsley mixture.
Heat the remaining oil in a heavy-based non-stick frying pan over high heat; cook lamb for 3 minutes each side or until cooked to your liking. Thinly slice lamb.
Top quinoa tabbouleh with sliced lamb and halved sesame eggs.