Meal: Seared Lamb and Quinoa Salad

Ingredients:

• 2 lamb steaks (400g)
• 1 cup quinoa (185g)
• 2 cups of water
• 1 cup of cherry tomatoes (150g)
• 1 avocado (200g)
• 1 cucumber (300g)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Juice of 1 lemon

Cooking Instructions:

1. Rinely rinse the quinoa under cold water. In a medium pot, bring two cups of water to a boil, add the quinoa, reduce to a simmer and cover. Cook for about 15 minutes until the quinoa is fluffy and the water is absorbed. Let it cool.
2. Slice the avocado, cherry tomatoes, and cucumber.
3. Season the lamb steaks with a pinch of salt and pepper. Heat a tablespoon of olive oil in a pan over high heat until hot. Add the lamb steaks and sear on both sides until your desired level of doneness.
4. In a large salad bowl, mix in the cooked quinoa, sliced avocado, cherry tomatoes, cucumber. Drizzle the remaining olive oil and squeeze in the lemon juice. Season with a pinch of salt and pepper, toss everything together.
5. Slice the seared lamb steak and add to the salad.

Nutritional Information per Serving:

• Calories: 610
• Protein: 40g
• Fat: 36g
• Carbohydrates: 32g

Plating:

Arrange the salad at the center of a spacious plate, ensuring that quinoa, vegetables, and slices of avocado are visible and distributed (not buried one beneath another for color contrast). Layer the thin slices of lamb steak on top of the salad, fanning them attractively along the curve of the plate. This presents the vibrant mix of the salad and highlights the seared lamb as the star of the dish. The plate should have a balance of colors with the greens, reds, and yellows from the salad ingredients contrasting against the seared brown of the lamb.