Zesty Lamb Quinoa Bowl

Recipe Name: Zesty Lamb Quinoa Bowl

Ingredients:

• 600g boneless lamb shoulder
• 2 cups cooked quinoa
• 2 tablespoon olive oil
• Sea salt to taste
• Pepper to taste
• 2 tablespoon fresh lemon juice
• 1 red bell pepper, thinly sliced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 diced avocado
• Fresh parsley for garnish

Cooking Instructions:

1. Season the lamb shoulder with salt, pepper, and one tablespoon of olive oil. Preheat the grill on high heat and cook the lamb for about 30 minutes until it’s medium rare.
2. While the lamb is grilling, prepare your quinoa as per package instructions and set aside.
3. In a large bowl, add sliced red bell peppers, diced cucumber, cherry tomatoes, diced avocado, and cooked quinoa.
4. Once the lamb is grilled to your liking, remove it from the grill, let it rest for 10 minutes, then slice it into thin strips.
5. Add the lamb slices to the bowl of veggies and quinoa. Pour a tablespoon of olive oil, fresh lemon juice, sprinkle sea salt and pepper to your taste over the salad, and toss until everything is well combined.
6. Garnish with fresh parsley before serving.

Nutrition content (per serving):

• Calories: 475
• Protein: 34g
• Fat: 18g
• Carbs: 19g

Plating:

Distribute the cooked quinoa evenly in the center of a round, wide-rimmed plate. Surround the quinoa bed with equal portions of each vegetable in segmented fashion forming a circle – cherry tomatoes, diced cucumber, red bell pepper slices, and diced avocado. Lay the thinly sliced grilled lamb on top of the quinoa, fanning the slices out for visual appeal. Drizzle the remaining dressing over the entire plate, and finish with a sprinkle of chopped fresh parsley. This arrangement creates a vibrant and colorful medley of ingredients, where each component is distinctly visible, forming a nutritious, protein-packed feast.