Dish Name: Lamb Pro-Protein Tabbouleh Bowl

Ingredients:

• 500 grams of lean lamb meat, cut into strips
• 1 cup of quinoa
• 1 large cucumber, diced
• 2 tomatoes, diced
• 1 cup of chopped parsley
• 1/4 cup of chopped fresh mint
• 1/4 cup of lemon juice
• 2 tablespoons of extra virgin olive oil
• Salt and ground black pepper to taste
• 1/4 cup of sliced almonds

Cooking Instructions:

1. In a saucepan over medium heat, bring two cups of water to a boil. Add quinoa, reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed, about 15 minutes. Let cool.
2. While the quinoa is cooking, heat a non-stick frying pan over medium-high heat. Add the lamb strips and cook until they are browned and cooked to your liking, about 5-7 minutes. Season with salt and pepper.
3. In a large bowl, combine cooled quinoa, cucumber, tomatoes, parsley, and mint. Drizzle with the lemon juice and olive oil. Toss to combine.
4. Add the cooked lamb to the quinoa mixture. Sprinkle with sliced almonds.
5. Serve immediately, or refrigerate up to 2 hours before serving.

Nutritional Contents (per serving):

• Calories: 550
• Protein: 55 grams
• Fat: 25 grams
• Carbs: 35 grams

Plating:

In a shallow serving bowl, add a generous portion of the lamb-quinoa tabbouleh. Arrange it so that the vibrant colors of the vegetables and the glossy quinoa grains are visible. The lamb should be evenly distributed on top, garnished with a sprinkling of the sliced almonds. Add a wedge of lemon on the side for an optional extra squeeze of freshness. The dish should present a harmony of colors: the green parsley, red tomatoes, and the brown lamb and quinoa, all garnished with the off-white almonds, creating a delightful and appetizing visual presentation.