Meal: Lamb Quinoa Pilaf
Ingredients:
- 1 pound lamb shoulder, cut into chunks
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup quinoa
- 2 cups low-sodium vegetable broth
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 cup chopped fresh spinach
- 1/3 cup chopped fresh mint leaves
- 2 tbsp lemon juice
Instructions:
- Season the lamb with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes. Remove the lamb from skillet and set aside.
- Add chopped onion to the skillet and cook until shiny and translucent, add minced garlic and cook for additional 2 minutes.
- Stir in quinoa, broth, cumin, and turmeric. Then add the lamb back to the skillet. Bring to a simmer, then reduce heat to low, cover and let it simmer for 15 minutes, or until the quinoa is cooked and the lamb is tender.
- Mix in chopped spinach, mint leaves, and squeeze the fresh lemon juice over. Combine all ingredients well, ensuring the lamb is evenly distributed within the quinoa mixture.
Nutritional Information per serving (4 servings total):
- Calories: 450
- Protein: 35g
- Fat: 20g
- Carbs: 30g
Plating:
For a visually appealing and balanced plate, place a generous scoop of the Lamb Quinoa Pilaf in the center of a minimalist, white plate, allowing the vibrant colors of the dish to really pop. Arrange a few sprigs of mint leaves as garnish on top. If desired, a wedge of lemon can be added to the side for an optional additional tanginess, adding to both the taste and presentation. The end result should be a clean, simple, but elegant presentation that lets the enticing array of colors and textures of the dish speak for itself.