Lamb Protein Punch Salad

The random ingredient selected for this high protein recipe is lamb. Introducing, “Lamb Protein Punch Salad.”

Ingredients:

• 300 grams of lean lamb fillet
• 2 cloves of garlic, crushed
• Juice of 1 lemon
• 1 tablespoon of rosemary, chopped
• 1 tablespoon of olive oil
• 1 cup of quinoa
• 2 cups of water
• 1 large red bell pepper, chopped
• 1 large yellow bell pepper, chopped
• A handful of spinach leaves
• A handful of rocket leaves
• 1 avocado, chopped
• Salt and pepper to taste

Nutrient content per serving (this recipe serves 2):

• Calories: 600 kcal
• Protein: 50g
• Fat: 35g
• Carbs: 30g

Instructions:

1. First, marinate the lamb fillet in a mixture of crushed garlic, lemon juice, rosemary, salt, and pepper. Allow this to sit for at least an hour for the flavors to penetrate the meat well.
2. In a pot, cook your quinoa in the water under medium heat for about 15 minutes until it becomes fluffy. Set this aside to cool.
3. In a grill pan, heat the olive oil over medium heat. Once hot, grill the marinated lamb for about 3 minutes on each side until desired doneness.
4. Once done, remove the lamb from the pan and rest it for about 5 minutes before slicing.
5. In a large bowl, combine the cooked quinoa, chopped peppers, spinach leaves, rocket leaves, and chopped avocado. Mix them well.
6. Add the sliced grilled lamb to the salad mixture and toss gently to integrate everything.

Plating:

This meal has an artistic, colorful presentation. Start by laying a generous bed of the quinoa salad at the center of a pristine white plate. Cascade the vibrant colors of the peppers, spinach, rocket, and avocado across the grain. Arrange the succulent grilled lamb slices on top of the salad, following a gentle curve to add dimension. To finish, drizzle any remaining dressing from the salad mix over the lamb slices for that extra blast of flavor. Serve immediately and enjoy the hearty and protein-filled Lamb Protein Punch Salad.