Grilled Lemon Lamb with Quinoa Tabbouleh

Ingredients:

• 2 cups water
• 1 cup uncooked quinoa
• 4 lamb steaks (approximately 150g each)
• 1 large lemon (zested and juiced)
• 2 cloves garlic (minced)
• 1/2 cup extra-virgin olive oil
• 1 large cucumber (diced)
• 4 ripe tomatoes (diced)
• 1 bunch fresh mint leaves (chopped)
• 1 bunch fresh parsley (chopped)
• Salt and pepper (to taste)

Instructions:

1. Bring the water to a boil in a saucepan. Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa, about 10 to 15 minutes.
2. Place the lamb in a large bowl. Combine lemon zest, lemon juice, and garlic. Pour over lamb. Let it marinate for minimum 30 minutes.
3. As the lamb is marinating, mix cooled quinoa, cucumber, tomatoes, mint, parsley, and olive oil together in a bowl until thoroughly mixed. Season it with salt and pepper to taste.
4. Pre-heat the grill to high heat, and grill the lamb to the desired level of doneness, about 3 minutes per side for medium. Let it rest for a few minutes.
5. After resting the lamb, slice it into thin stripes.

Nutritional Information (per serving):

• Calories: 500
• Protein: 52g
• Fat: 25g
• Carbs: 20g

Plating:

On a large, flat plate, mound the quinoa tabbouleh at the center. Fan the sliced grilled lamb on one side of the mound, showcasing the beautiful medium doneness of the meat. Drizzle some of the remaining marinade over both lamb and quinoa, adding a shiny finish to the dish. Garnish the plate with a few mint leaves for a fresh and inviting appearance. The final dish is a colorful, balanced, protein-rich meal with the succulent lamb providing a wonderful contrast to the crunch and freshness of the quinoa tabbouleh.