Lamb Protein Power Pilaf

Ingredients:

• 600g lamb leg steaks, cut into cubes
• 1 cup quinoa, uncooked
• 4 cups vegetable broth
• 2 cloves garlic, minced
• 1 large onion, diced
• 2 medium carrots, diced
• 1 small eggplant, diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, for garnishing

Instructions:

1. Heat one tablespoon of olive oil in a large pan over medium-high heat. Add the cubed lamb and cook until browned on all sides. Remove from the pan and set aside.
2. In the same pan, add another tablespoon of olive oil. Add the diced onion and garlic and sauté until they start to soften and become fragrant.
3. Add the diced carrots and eggplant to the pan. Sauté for another 5-7 minutes until they start to soften.
4. Rinse the quinoa under cold water until the water runs clear. Add the quinoa to the pan and stir well to combine with the vegetables.
5. Return the browned lamb to the pan. Add the vegetable broth, and season with salt and pepper. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 20 minutes, until the quinoa is cooked and has absorbed most of the broth.
6. Remove the pan from the heat and let the pilaf sit, covered, for another 5 minutes before fluffing with a fork.

Nutrition per serving: (Serves 4)

• Calories: 490
• Protein: 40g
• Fat: 20g
• Carbs: 30g

Plating:

Present the Lamb Protein Power Pilaf in a deep, wide-rimmed bowl to showcase the colorful ingredients. Garnish with a sprinkle of fresh parsley on top for a touch of green and a fresh flavor. The lamb should be evenly distributed throughout the quinoa and veggies, and the broth absorbed to leave a moist and fluffy consistency. The sight should evoke comfort and heartiness with every rich spoonful, promoting the powerful protein punch it packs.