Seared Lamb Medallions with Quinoa and Artichoke Salad

Ingredients:

• 4 lamb loin medallions, about 3 oz. each
• 1 cup cooked quinoa
• 1 cup canned artichoke hearts, drained and quartered
• 1/2 cup finely sliced red onion
• 2 tablespoons pine nuts, toasted
• 1/2 cup cherry tomatoes, halved
• 3 tablespoon extra-virgin olive oil
• Juice and zest of 1 lemon
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste

Cooking Instructions:

1. Heat a heavy-based frying pan over medium-high heat. Season the lamb medallions with salt and pepper. Add 1 tablespoon of oil to the pan. Once the oil is heated, add the lamb medallions and sear for about 3-4 minutes on each side. Remove from the pan and let rest.
2. In a large bowl, combine the quinoa, artichoke hearts, red onion, cherry tomatoes, and pine nuts.
3. In a separate small bowl, whisk together the remaining oil, lemon zest, lemon juice, parsley, salt, and pepper. Pour the dressing over the quinoa mixture and toss to evenly coat.
4. Slice the rested lamb medallions.

Nutrition Facts per Serving:

• Calories: 452
• Protein: 35 grams
• Fat: 20 grams
• Carbs: 32 grams

Plating:

Place a mound of the quinoa and artichoke salad in the middle of the serving plate. Arrange the sliced lamb medallions on top. Garnish with a sprinkle of fresh parsley and a drizzle of olive oil. The dish should look colorful with different textures from the quinoa, lamb, artichokes, and other ingredients. The lamb should be a medium-rare pink in the center, contrasting with the brightness of the salad.