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Quinoa Tabbouleh With Sesame Eggs & Lamb

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Preparation time: 35 min
Serves 4 people
4.8 Average Rating
Print Recipe
Published

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

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  1. 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.
  2. 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.
  3. 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.
  4. Combine parsley, seeds and salt in a small bowl. Peel eggs; roll in parsley mixture.
  5. 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.
  6. Top quinoa tabbouleh with sliced lamb and halved sesame eggs.

 

Nutrition Per Serve

  • 416g Serving size
  • 2310kJ 552kcal Energy
  • 37.9g Protein
  • 27.2g Total fat
  • 5.1g Saturated fat
  • 33.5g Carbs (total)
  • 3.3g Carbs (sugar)
  • 1300mg Sodium
  • 9.2g Fibre

Reviews

Overall Rating

Average Rating: 4.8

7 reviews

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