Mosaic Lamb with Roasted Beetroot Quinoa

Ingredients:

• 350 grams of lamb (Medallions)
• 150 grams of quinoa
• 1 large beetroot
• 1 tablespoon of olive oil
• 2 cloves of garlic (minced)
• 2 sprigs of rosemary
• Salt and pepper to taste
• 2 cups of water

Nutrition Data:

Calories: 600

Protein: 60 g

Fat: 24 g

Carbs: 40 g

Instructions:

1. Begin by preheating your oven to 200 degrees Celsius.
2. Trim the beetroot and wrap it in foil. Place it in the oven to roast for about an hour or until it is tender.
3. Season the lamb medallions with salt, pepper, rosemary, and minced garlic. Set aside to marinate for at least 30 minutes.
4. Rinse the quinoa under cold water until the water runs clear. Add the quinoa to a saucepan with 2 cups of water. Let it simmer on a low heat for around 10-15 minutes, until all the water is absorbed. Leave it to stand for another 5 minutes to fluff up.
5. Heat a pan with olive oil over medium-high heat. Once hot, add the lamb medallions, searing each side for about 3-4 minutes, or until browned and cooked to your desired doneness.
6. Once the beetroot is ready, peel it and slice it into small cubes. Combine it with the cooked quinoa.

Plating:

Place a generous scoop of beetroot quinoa at the center of the plate. Position seared lamb medallions in a fan shape on top of the quinoa. Scatter a few extra beetroot pieces around the plate for a pop of color. This dish should look both appealing and vibrant, with the rich-colored beetroot and the succulent lamb medallions forming a beautiful mosaic of flavors and textures. The Mediterranean-inspired Mosaic Lamb with Roasted Beetroot Quinoa is ready to serve!