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Quinoa Tabbouleh With Sesame Eggs & Lamb

Quinoa Tabbouleh With Sesame Eggs & Lamb

Quinoa tabbouleh lores

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

  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.

 

Notes

Swap: You can use silverbeet in place of the rainbow chard in this recipe.

The Australian Women's Weekly, in conjunction with Australian Eggs, recently released a mini cookbook containing a collection of egg recipes for every time of the day. The cookbook is available for purchase from Woolworths and Coles Australia wide. This recipe has been republished with permission.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

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