Not only is quinoa gluten-free and mineral-rich, but it’s also a complete protein containing all eight essential amino acids. This spiced lamb steaks with quinoa salad recipe is an easy (and tasty!) way to prepare the tasty alternative to couscous and bulgur wheat.
Serves 2
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients:
60g/2¼oz/⅓ cup quinoa (dry weight)
Grated zest and juice of 1 large lemon
2 spring onions (scallions), finely chopped
1 baby avocado, stoned, peeled and diced
Handful of fresh mint, chopped
Salt and freshly ground black pepper
1 tsp ground coriander
1 tsp ground cumin
2 x 75g/2¾oz lean lamb steaks, all visible fat removed
Spray oil
Watercress or wild rocket (arugula), to serve
Method:
1. Cook the quinoa in a saucepan of boiling water according to the packet instructions. Drain well.
2. Put the hot quinoa in a bowl with the lemon zest and juice, spring onions, avocado and mint. Add salt to taste and a good grinding of pepper and mix together gently.
3. Rub the ground spices into both sides of the lamb steaks. Lightly spray a ridged griddle pan with oil and set over a medium-high heat. When it’s hot, add the lamb and cook for 3-5 minutes on each side, depending on how pink or well cooked you like your lamb.
4. Serve the grilled lamb steaks with the quinoa salad and some watercress or rocket.
Or try this…
Grilled chicken, steaks, prawns (shrimp) or white fish fillets can all be served with this quinoa salad, or try brochettes of grilled vegetables and halloumi cheese.
Per serving
300 kcals
Fat: 13g
Fibre: 3.5g
Low GI
