Recipe: Lamb Infusion Quinoa Stacks

Ingredients:

For Lamb:

• 500 grams of lean lamb leg, cut into chunks
• 2 tablespoons of Greek yogurt to marinade
• 1 tablespoon of olive oil
• 2 garlic cloves, minced
• 1 tablespoon of rosemary, fresh and chopped
• Salt and pepper to taste

For Quinoa:

• 1 cup of uncooked quinoa
• 2 cups of low sodium chicken broth
• 1 teaspoon of turmeric powder

For Garnish:

• 1/2 cup of fresh parsley, chopped
• Lemon wedges

Instructions:

1. Marinate the lamb chunks with greek yogurt, olive oil, minced garlic, fresh rosemary, salt, and pepper. Leave it for at least an hour, but preferably overnight.
2. Heat up a grill pan over medium-high heat. Grill the lamb chunks until well-cooked, approximately 5-6 minutes each side.
3. While the lamb is cooking, prepare the quinoa. Rinake the quinoa under cold water until the water runs clear.
4. In a saucepan, pour in the low sodium chicken broth and bring to a boil. Add the rinsed quinoa and turmeric powder, stir it well. Lower the heat and cover the saucepan. Let it simmer until the quinoa absorbs the broth completely, around 15-20 minutes.
5. Assemble your lamb infusion quinoa stacks. On a plate, add a bed of the cooked quinoa, then top it with the grilled lamb chunks.
6. For garnish, sprinkle the fresh chopped parsley and serve with a lemon wedge.

Nutrition Facts Per Serving:

• Calories: 500
• Protein: 56g
• Fat: 22g
• Carbs: 30g

Plating:

Place the golden hued turmeric-infused quinoa at the base of a round or square plate, forming a neat mound. Position the grilled lamb chunks artistically atop the quinoa. For color contrast and flavor enhancement, scatter and sprinkle fresh parsley over the dish. Place the lemon wedge at the edge of the plate. The final presentation should herald the generosity of the protein-rich meal, which is bursting with a melange of Mediterranean aromas and flavors.