LAMB with QUINOA TABBOULEH
SERVES 4 / PREPARATION & COOKING: 25 MINS
QUINOA TABBOULEH
◗ 180ml (¾c) white quinoa, rinsed well
◗ 125ml (½c) water
◗ 37,5ml (2½T) extra-virgin olive oil
◗ 60ml (¼c) lemon juice
◗ 1 garlic clove, crushed
◗ 375ml (1½c) flat-leaf parsley, finely chopped
◗ 200g cherry tomatoes, quartered
◗ 4 green onions, white part chopped finely, green tops shredded
LAMB
◗ 600g lamb leg steaks, fat trimmed
◗ 7,5ml (1½t) cumin seeds
◗ olive oil spray
◗ 1 lemon, cut into wedges, to serve
1 Quinoa tabbouleh Place the quinoa and the water in a medium saucepan and bring to a boil.
2 Reduce the heat and cook for 10 minutes. Cover and let it stand for 5 minutes. Fluff with a fork and transfer to a large bowl to cool.
Combine the
