Recipe Name: Lamb Quinoa Medley

Ingredients:

• 500g lean lamb leg steak, cut into cubes
• 1 cup (185g) uncooked quinoa
• 2 cups (300g) broccoli, floret
• 1 cup (160g) carrot, diced
• 3 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste

Nutrition per Serving (4 Servings in total):

• Calories: 580
• Protein: 40g
• Fat: 30g
• Carbs: 35g

Cooking Instructions:

1. Rinse the quinoa under cold water until it runs clear.
2. In a pot, bring 2 cups of water to boil and add the quinoa. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes.
3. While the quinoa is cooking, heat the olive oil in a pan over medium heat.
4. Add the lamb cubes to the pan and cook until they are browned. Then add the minced garlic, and continue to cook for a few more minutes.
5. Steam the broccoli and carrots until they are tender but still vibrant in color. Drain them and set them aside.
6. When the quinoa is ready, fluff it with a fork and add it to the pan with the lamb. Mix well to blend the flavors.
7. Add the steamed vegetables to the pan and mix everything together. Season with salt and pepper to your preference.

Plating:

Begin by forming a bed of the quinoa and lamb mixture at the center of each plate. Scatter the colorful steamed vegetables on top to create a dynamic color contrast. Adjust the presentation for each person’s plate, ensuring the lamb is clearly visible and not buried underneath the quinoa and vegetables to showcase the star ingredient. The finished plate should showcase a hearty, yet healthful high protein meal with a vibrant array of colors and textures.