Quinoa Tabbouleh With Sesame Eggs & Lamb
Quinoa Tabbouleh With Sesame Eggs & Lamb
- Preparation time 35 mins
- Serves 4 people
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Ingredients
2 cups (500ml) vegetable stock
1 cup (200g) white quinoa, rinsed
4 eggs, at room temperature
2 tbsp olive oil
1 small clove garlic, crushed
1 bunch rainbow chard, stems discarded, leaves sliced thinly (see swap)
2 tbsp lemon juice
¾ cup finely chopped flat-leaf parsley
2 tbsp each black and white sesame seeds
1 tsp sea salt flakes
400g lamb leg steaks
Method
- Place stock and quinoa in a large saucepan; bring to the boil. Reduce heat to low-medium; simmer for 15 minutes or until most of the stock is absorbed. Remove pan from heat. Cover; stand for 5 minutes.
- Meanwhile, cook eggs in a small saucepan of boiling water for 5 minutes. Remove eggs immediately and cool under cold running water for 30 seconds.
- Heat half the oil in a medium saucepan over medium heat. Add the garlic; cook, stirring, for 1 minute or until fragrant. Add chard; stir until wilted. Add cooked quinoa and lemon juice; season to taste.
- Combine parsley, seeds and salt in a small bowl. Peel eggs; roll in parsley mixture.
- Heat the remaining oil in a heavy-based non-stick frying pan over high heat; cook lamb for 3 minutes each side or until cooked to your liking. Thinly slice lamb.
- Top quinoa tabbouleh with sliced lamb and halved sesame eggs.
Nutritional Information
- Serving size 416g
- Energy 2310kJ 552kcal
- Protein 37.9g
- Total fat 27.2g
- Saturated fat 5.1g
- Carbs (total) 33.5g
- Carbs (sugar) 3.3g
- Sodium 1300mg
- Fibre 9.2g
All nutrition values are per serve.