Muscled-Up Mediterranean Lamb Quinoa Bowls

Muscled-Up Mediterranean Lamb Quinoa Bowls

Ingredients:

• 350g lean lamb chops
• 1/2 cup quinoa
• 1 cup vegetable broth (for cooking quinoa)
• 1 large tomatoes, diced
• 1 cucumber, diced
• 2 cups spinach leaves, washed
• 1/2 cup Kalamata olives
• 2 tablespoons olive oil
• 1/4 cup lemon juice
• Salt and pepper, to taste

Instructions:

1. Rinse the quinoa thoroughly and cook it in the vegetable broth according to package instructions. Once cooked, set aside to cool.
2. Season the lamb chops with salt, pepper, and a drizzle of lemon juice.
3. Preheat a grilling pan over medium-high heat and add 1 tablespoon of olive oil. Add the lamb chops to the pan and cook for 3-4 minutes on each side, depending on the thickness. Set aside to rest.
4. In a large bowl, combine the cooked quinoa, diced tomatoes, cucumber, spinach leaves, and olives.
5. Slice the rested lamb chops into strips and add it to the bowl. Drizzle the remaining olive oil and lemon juice over the mixture and toss together to combine.
6. Season to taste with additional salt and pepper, if desired.

Nutritional Information (Per Serving):

• Calories: 500
• Protein: 55g
• Fat: 25g
• Carbs: 20g

Plating:

Scoop a generous serving of the Mediterranean quinoa mix onto the plate, making sure to get a good balance of all the ingredients. Lay strips of the grilled lamb on top. Garnish with a few additional olives and a lemon wedge on the side. The bright colors of the tomatoes and cucumber, against the green of the spinach and the rich brown of the lamb should create a colorful and vibrant plate that is as appealing to the eye as it is to the palate.