Mediterranean Lamb Quinoa Salad

Main Ingredient: Lamb

Ingredients:

• 500 grams of lean lamb loins
• 1 cup of quinoa
• A handful of fresh mint leaves
• 1 cucumber
• 8 cherry tomatoes
• 1 green bell pepper
• 2 tablespoons of olive oil
• Juice of a lemon
• Salt and pepper to taste
• 3 tablespoons of feta cheese (optional)

Instructions:

1. Season the lamb loins with salt, pepper and 1 tablespoon of olive oil.
2. Heat a grill pan over medium heat. Once hot, place the loins in the pan and cook for about 3-5 minutes each side for medium-rare. Once cooked, set aside and let it rest.
3. While the meat is resting, cook the quinoa as per its package directions.
4. Chop the cucumber, cherry tomatoes, and bell pepper into small, bite-sized pieces.
5. In a big salad bowl, mix together the cooked quinoa, chopped vegetables, fresh mint, the rest of the olive oil, and the lemon juice. Season with salt and pepper.
6. Slice the rested lamb into thin pieces and add them to the salad. Toss until well-combined.
7. If using, crumble the feta cheese on top of the salad. Toss lightly and serve.

Nutritional Information:

Calories: 450 kcal
Protein: 30 grams
Fat: 20 grams
Carbs: 20 grams

Plating:

To plate the Mediterranean Lamb Quinoa Salad, heap a generous serving of the salad onto a plate or a wide, shallow bowl. Ensure the colorful vegetables are evenly spread out and visible. Arrange the sliced lamb on top, letting the slightly pink center show to highlight its tenderness. If using, crumble the feta cheese artistically on top. Garnish with some fresh mint leaves for an additional hint of color and freshness. The result should be fresh, vibrant, and appetizing, teasing the depth of flavors to come.