Lamb and Quinoa Saute
- Ready In:
- 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
- Heat oil in a large saute pan over medium heat.
- Add shallot and let cook about 3 - 5 minutes, stirring occasionally.
- Add the carrots, celery and peppers. Let cook an additional 5 minutes or so, stirring occasionally.
- 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.
- 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.
- 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.
- Right before taking it off the heat, add the cherry tomatoes and the white poppy seeds.
- Serve alongside the cooked quinoa.
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RECIPE SUBMITTED BY
<p>I love to cook and create new recipes for my family. Luckily my family is very adventurous when it comes to food. My husband loves to cook as well and together we make a team to be reckoned with. He is a better technical cook while I am a better at flavor combinations. Some people can picture what a blueprint will look like when it is done, I can taste what a recipe will be like when it is done. <br /> <br />We keep a kosher home so we eat no shellfish or pork and do not mix meat and dairy at the same meal. This sometimes presents challenges in the kitchen but we have learned many tricks to compensate for it. Kosher doesn't have to mean dull or uninspired. I am also slowly moving towards purchasing more and more organic foods. <br /> <br />I think most food tastes better when eaten with those that you love. We try to have dinner together as a family as many nights as we can during the week. <br /> <br />I live in Northern NJ in a beautiful lake community where my day job is a librarian. One of my favorite perks is that I get to order the cookbooks for my library and get a sneak peek at them all!</p>