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Lamb and strawberry quinoa tabouli
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Sweet strawberries elevate quinoa tabouli, a delicious pairing with grilled lamb chops.
Ingredients:
  • 200g quinoa
  • 1 lemon, juiced
  • 36.40 gm olive oil
  • 8 Lamb Loin Chops
  • 250g strawberries, coarsely chopped
  • 125.00 ml finely chopped flat-leaf parsley
  • 125.00 ml finely chopped mint
  • 4 spring onions, thinly sliced
  • 1 lemon, extra, zested, juiced
Instructions:
  • In a saucepan over medium heat, combine quinoa and 2 cups (500ml) water. Bring to a boil, then lower the heat to simmer. Cover and cook for 15 minutes or until quinoa is tender and water is absorbed. Remove from heat and fluff the quinoa with a fork.
  • Combine minced garlic, freshly squeezed lemon juice, and half of the olive oil in a shallow glass or ceramic dish. Add the lamb and ensure it's evenly coated. Preheat a grill to medium-high heat. Grill the lamb in batches for 4 minutes on each side or until cooked as desired. Let it rest for 5 minutes before serving.
  • In a large bowl, toss together quinoa, strawberries, parsley, mint, and spring onion. Season with salt and pepper. In a small jug, whisk together lemon zest, extra lemon juice, and remaining oil. Season with salt and pepper.
  • Place the lamb and quinoa mixture on a platter and generously drizzle with the lemon juice mixture before serving.

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