Smoky Lamb & Quinoa Pilaf

Smoky Lamb & Quinoa Pilaf

Ingredients:

• 1lb lean lamb, cubed
• 2 Tbsp olive oil
• 2 Cloves garlic, minced
• Salt and pepper, to taste
• 1 Tsp smoked paprika
• 1 Cup quinoa
• 2 Cups vegetable broth
• 1/2 Cup roasted red peppers, diced
• 1/2 Cup artichoke hearts, diced
• 1 Cup spinach, chopped
• 1/2 Cup feta cheese, crumbled
• 2 Tbsp Parsley, chopped

Instructions:

1. Season the lamb cubes with salt, pepper, garlic, and smoked paprika. Heat the olive oil in a large skillet over medium-high heat. Add the lamb to the skillet and cook until browned and just cooked through, about 4-5 minutes. Remove from skillet and set aside, keep warm.
2. Lower the heat to medium and add the quinoa, stirring to coat in the leftover oil and seasonings. Cook for 2-3 minutes until slightly golden.
3. Pour in your vegetable broth, bring to a boil, then cover and simmer for about 15 minutes, until the quinoa is fully cooked and has absorbed all the broth.
4. Stir in the roasted red peppers, artichoke hearts, and spinach, letting the spinach wilt in the residual heat.
5. Return the cooked lamb to the skillet, mix to combine.
6. Top with crumbled feta and chopped parsley before serving.

Nutritional Information(Per Serving):

Calories – 520

Protein – 35g

Fat – 25g

Carbs – 30g

Plating:

Scoop a hearty serving of the colorful quinoa pilaf onto a warm plate, ensuring to get a bit of all the ingredients. Be generous with the lamb cubes. Each plate should look abundant and vibrant, with the chunks of browned lamb nestled into the kaleidoscope of quinoa and vegetables. Sprinkle each serving with the crumbled feta, making sure there’s a bit on top of every portion. Finally, scatter the chopped parsley around to give it a fresh, gourmet finish. The final visual should be rustic yet refined, bursting with color and savory appeal.