Quinoa Salad With Blackberries and Lamb
photo by Satyne
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
3-4
ingredients
- 10 -12 ounces lamb strip loin (approximate weight, cleaned, excess fat and sinew removed)
- 1 cup quinoa
- 2 cups vegetable stock
- salt
- 1⁄8 cup fresh parsley (chopped)
- 1⁄8 cup of fresh mint (chopped)
- 2 garlic cloves (finely chopped)
- 1⁄2 teaspoon cumin
- 1⁄4 cup fresh lemon juice
- 2 tablespoons olive oil
- 1 teaspoon canola oil
- salt and pepper
- 1 pint blackberry
- 4 tablespoons blood oranges, puree (found in specialty markets)
directions
- Rinse Quinoa, Bring stock and salt to a boil, add Quinoa and simmer until absorbed (15-20 minutes). Pour into a large bowl and cool. Add fresh herbs.
- In a small bowl combine next 6 ingredients and pour over Quinoa. Stir. Refridgerate until ready to serve. This can be done up to a day ahead.
- Heat a non-stick skillet or saute pan over medium heat. Add canola oil and heat. Add seasoned lamb loin and sear on each side 2-4 minutes (to desired level of doneness). Remove from pan and let rest 10-15 minutes. Slice paper-thin, the same direction as a beef strip loin.
- Toss Quinoa with fresh blackberries. Serve lamb over Quinoa with a spoonful of Blood Orange puree over the top.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was super yummy, however the recipe says olive oil and lemon juice, but neither are mentioned in the process. I just wonder where it was meant to be used. I ended up cutting the lamb beforehand (1/4") and cooking it in the olive oil. I just seasoned the lamb with salt. I also accidently bought blueberries instead of blackberrys (the little surprise bursts of tartiness were nice though). I was unable to source the puree so I just left the orange out. All in all, I'm really glad I gave this a go, it was my first venture using Quinoa, so it made it a good experiance for me. I feel great for making something so delicious and so healthy.
-
unbelievable flavor! I used chicken, marinated in extra dressing, instead of lamb, and it was still awesome. Next time I will definitely use the lamb. I also have trouble with wheat, so the quinoa was a nice surprise for me - I love middle eastern food, and never thought to sub it for the couscous! Thanks!
Tweaks
-
This was super yummy, however the recipe says olive oil and lemon juice, but neither are mentioned in the process. I just wonder where it was meant to be used. I ended up cutting the lamb beforehand (1/4") and cooking it in the olive oil. I just seasoned the lamb with salt. I also accidently bought blueberries instead of blackberrys (the little surprise bursts of tartiness were nice though). I was unable to source the puree so I just left the orange out. All in all, I'm really glad I gave this a go, it was my first venture using Quinoa, so it made it a good experiance for me. I feel great for making something so delicious and so healthy.
RECIPE SUBMITTED BY
So, a bit about me: I love to eat, love to cook and am married to a chef (lucky me).
I have recently recovered from Thyroid issues and adult-onset food allergies. My husband and I welcomed our first child into this world in July. I had a hard pregnancy and spent most of it on bedrest. I gained 65 pounds. I've decided to chronicle my weight loss through recipezaar and also include some baby food recipes as I come up with them.
My Favorite Cookbook: <li><a href="http://www.recipezaar.com/mycookbook/book/47660">Canning Recipes</a></li>
This is from Sharon123--my first zaar aquaintance. I prepared serveral of her "jar" recipes as Christmas gifts and they were such a hit. This is the cookbook that sold me on this site! We even used Sharon123's Viennese Beet Preserves at our wedding reception!