This tasty recipe from TIFFXO.com is dietitian approved, quick, easy and delish. Packed with nutrients (and the perfect protein, fat, carbs ratio), it will keep you feeling satisfied until your next meal.
Serves: 2. Hands-on time: 10 minutes. Cook time: 20 minutes
Ingredients
- ¼ cup white quinoa, rinsed
- 1 bunch asparagus, woody ends snapped off and cut in thirds
- 1 teaspoon olive oil
- 1 teaspoon Moroccan spice mix
- 1 lemon, zest and juice
- 300g lamb steaks, fat trimmed
- 1 Lebanese cucumber, halved, deseeded and finely chopped
- 100g cherry tomatoes, quartered
- 2 tablespoons finely chopped parsley leaves
- 1 tablespoon chopped pistachios salt and pepper, to taste
Method
1. Place quinoa, ½ cup water and ¼ teaspoon salt in a saucepan and bring to the boil. Simmer gently, covered, for 12–15 minutes or until cooked. Rest, covered, for 5 minutes. Fluff with a fork and transfer to a tray to cool completely.
2. Meanwhile, blanch asparagus in a separate saucepan with salted boiling water for 2 minutes, drain, refresh in cold water and drain again. Slice in half lengthways and set aside.
3. Heat a medium non-stick frying pan over medium heat. Combine oil, spice mix and ¼ teaspoon zest, rub over lamb and cook for 2–3 minutes on each side. Cover pan loosely with foil and rest for 2 minutes before slicing.
4. To make tabbouleh, gently toss quinoa, cucumber, tomato, parsley, pistachios, asparagus and 2 tablespoons lemon juice in a large bowl. Adjust seasoning.
5. Divide tabbouleh between two serving plates and top with sliced lamb to serve.
NUTRITION (per serve) 1896kJ/453cals. Protein 37g. Fibre 6.1g. Sat fat 7.9g. Carbs 17.
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