Lamb And Quinoa Saute Recipe

Name: Lamb And Quinoa Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 shallot, chopped; 1/2 red pepper, seeded and roughly chopped; 1 celery rib, roughly chopped; 1 carrot, peeled and chopped; 1 head broccoli, cut into small florets; 1 bunch mustard greens, cut into chiffonades; 1 (15 ounce) can kidney beans, drained and rinsed; 5 -6 cherry tomatoes, cut in half; 1/2 teaspoon ground ginger; 1/8 teaspoon red pepper flakes; 1/4 teaspoon granulated garlic; 1/2 teaspoon oregano; 1 tablespoon soy sauce; 1/2 teaspoon sesame oil; 1 teaspoon rice vinegar; 2 shoulder lamb chops, deboned and cut into 1 inch cubes; 1 cup quinoa; 1 teaspoon margarine; 2 cups water; 1/2 teaspoon white poppy seeds

Servings: persons

1 tablespoon olive oil
1 shallot, chopped
1/2 red pepper, seeded and roughly chopped
1 celery rib, roughly chopped
1 carrot, peeled and chopped
1 head broccoli, cut into small florets
1 bunch mustard greens, cut into chiffonades
1 (15 ounce) can kidney beans, drained and rinsed
5 -6 cherry tomatoes, cut in half
1/2 teaspoon ground ginger
1/8 teaspoon red pepper flakes
1/4 teaspoon granulated garlic
1/2 teaspoon oregano
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon rice vinegar
2 shoulder lamb chops, deboned and cut into 1 inch cubes
1 cup quinoa
1 teaspoon margarine
2 cups water
1/2 teaspoon white poppy seeds

1
Heat oil in a large saute pan over medium heat.
2
Add shallot and let cook about 3 - 5 minutes, stirring occasionally.
3
Add the carrots, celery and peppers. Let cook an additional 5 minutes or so, stirring occasionally.
4
Meanwhile, in a small saucepan combine the water, margarine and the quinoa. Bring to a boil, then reduce heat and cover. Simmer over a very low flame until all the water is absorbed. About 15 minutes.
5
Once the vegetables have become tender and browned, add the lamb cubes. then add the ginger, garlic, red pepper flakes, oregano, soy sauce, rice vinegar and the sesame oil. Stir to blend all the flavors.
6
Let cook about 10 minutes, then add the broccoli, mustard greens and the kidney beans. Cook and additional 10 minutes or until the lamb is cooked through.
7
Right before taking it off the heat, add the cherry tomatoes and the white poppy seeds.
8
Serve alongside the cooked quinoa.

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 shallot, chopped, 1/2 red pepper, seeded and roughly chopped, 1 celery rib, roughly chopped, and more.

Yes, Lamb And Quinoa Saute falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb And Quinoa Saute

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions