This dish will bowl you over if the best possible way. The clever combination of ingredients, which include plump peas, juicy browned lamb, herbaceous parsley, cooling cucumber & crispy chickpeas, add flavour and texture to quinoa. With this meal, you should switch off the TV, socials, and just focus on the deliciousness in front of you, Chef!
Seared Lamb Bites & Herby Quinoa Bowl
Seared Lamb Bites & Herby Quinoa Bowl
with chickpeas
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Sugar/Sweetener/Honey
- Paper Towel
- Water
- Butter (optional)
QUINOA
Place the quinoa in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
CHICKPEAS & LAMB
Place a pan over medium heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, fry the lamb and the chickpeas until golden, and the lamb is cooked through, 6-8 minutes (shifting occasionally). In the final 1-2 minutes, add a knob of butter (optional) and the NOMU rub. Remove from the pan and season.
JUST BEFORE SERVING
In a salad bowl, combine the vinegar with a generous drizzle of olive oil and mix to emulsify. Add the quinoa, parsley, salad leaves, peas, cucumber, and the chickpea mixture. Toss to combine and season.
DINNER IS READY
Bowl up the loaded quinoa salad and dig in, Chef!
Quinoa - 50ml
Free-range Lamb Chunks - 150g
Chickpeas - 60g
NOMU Italian Rub - 5ml
Balsamic Vinegar - 15ml
Fresh Parsley - 3g
Salad Leaves - 20g
Peas - 30g
Cucumber - 100g
QUINOA
Place the quinoa in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
CHICKPEAS & LAMB
Place a pan over medium heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, fry the lamb and the chickpeas until golden, and the lamb is cooked through, 6-8 minutes (shifting occasionally). In the final 1-2 minutes, add a knob of butter (optional) and the NOMU rub. Remove from the pan and season.
JUST BEFORE SERVING
In a salad bowl, combine the vinegar with a generous drizzle of olive oil and mix to emulsify. Add the quinoa, parsley, salad leaves, peas, cucumber, and the chickpea mixture. Toss to combine and season.
DINNER IS READY
Bowl up the loaded quinoa salad and dig in, Chef!
Quinoa - 100ml
Free-range Lamb Chunks - 300g
Chickpeas - 120g
NOMU Italian Rub - 10ml
Balsamic Vinegar - 30ml
Fresh Parsley - 5g
Salad Leaves - 40g
Peas - 60g
Cucumber - 200g
QUINOA
Place the quinoa in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
CHICKPEAS & LAMB
Place a pan over medium heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, fry the lamb and the chickpeas until golden, and the lamb is cooked through, 10-12 minutes (shifting occasionally). In the final 1-2 minutes, add a knob of butter (optional) and the NOMU rub. Remove from the pan and season.
JUST BEFORE SERVING
In a salad bowl, combine the vinegar with a generous drizzle of olive oil and mix to emulsify. Add the quinoa, parsley, salad leaves, peas, cucumber, and the chickpea mixture. Toss to combine and season.
DINNER IS READY
Bowl up the loaded quinoa salad and dig in, Chef!
Quinoa - 150ml
Free-range Lamb Chunks - 450g
Chickpeas - 180g
NOMU Italian Rub - 15ml
Balsamic Vinegar - 45ml
Fresh Parsley - 8g
Salad Leaves - 60g
Peas - 90g
Cucumber - 300g
QUINOA
Place the quinoa in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
CHICKPEAS & LAMB
Place a pan over medium heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, fry the lamb and the chickpeas until golden, and the lamb is cooked through, 10-12 minutes (shifting occasionally). In the final 1-2 minutes, add a knob of butter (optional) and the NOMU rub. Remove from the pan and season.
JUST BEFORE SERVING
In a salad bowl, combine the vinegar with a generous drizzle of olive oil and mix to emulsify. Add the quinoa, parsley, salad leaves, peas, cucumber, and the chickpea mixture. Toss to combine and season.
DINNER IS READY
Bowl up the loaded quinoa salad and dig in, Chef!
Quinoa - 200ml
Free-range Lamb Chunks - 600g
Chickpeas - 240g
NOMU Italian Rub - 20ml
Balsamic Vinegar - 60ml
Fresh Parsley - 10g
Salad Leaves - 80g
Peas - 120g
Cucumber - 400g
Frequently Asked Questions
What is the preparation time for Seared Lamb Bites & Herby Quinoa Bowl?
The preparation time for Seared Lamb Bites & Herby Quinoa Bowl with chickpeas is between 20 and 25 minutes.
What is the total time required to make Seared Lamb Bites & Herby Quinoa Bowl with chickpeas?
The total time required to make Seared Lamb Bites & Herby Quinoa Bowl with chickpeas is between 20 and 25 minutes.
How many servings does Seared Lamb Bites & Herby Quinoa Bowl provide?
4 servings
What are the main ingredients in Seared Lamb Bites & Herby Quinoa Bowl?
What is the nutritional information of Seared Lamb Bites & Herby Quinoa Bowl?
Calories: 725, Carbs: 56 grams, Fat: grams, Protein: 40.1 grams, Sugar: 9.1 grams, Salt: 313 grams
How do I prepare Seared Lamb Bites & Herby Quinoa Bowl?
DINNER IS READY: Bowl up the loaded quinoa salad and dig in, Chef! JUST BEFORE SERVING: In a salad bowl, combine the vinegar with a generous drizzle of olive oil and mix to emulsify. Add the quinoa, parsley, salad leaves, peas, cucumber, and the chickpea mixture. Toss to combine and season. CHICKPEAS & LAMB: Place a pan over medium heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, fry the lamb and the chickpeas until golden, and the lamb is cooked through, 6-8 minutes (shifting occasionally). In the final 1-2 minutes, add a knob of butter (optional) and the NOMU rub. Remove from the pan and season. QUINOA: Place the quinoa in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
What should be prepared from my kitchen to make Seared Lamb Bites & Herby Quinoa Bowl?
How many calories does Seared Lamb Bites & Herby Quinoa Bowl have?
725 calories
How much fat content does Seared Lamb Bites & Herby Quinoa Bowl have?
grams