Quinoa and asparagus tabouli with grilled lamb
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Use gluten-free, high-protein quinoa instead of burghul to make tabouli.
Ingredients
Quinoa
¾ cup(s), (130g), rinsed and drained
Lamb leg steak, raw
400 g, (Buy 500g) fat trimmed
Asparagus
1 bunch(es), halved lengthways then crossways
Lebanese cucumber
1 medium, halved lengthways, deseeded, finely chopped
Cherry tomatoes
200 g, (grape tomatoes) halved
Fresh flat-leaf parsley
½ cup(s), chopped
Fresh mint
¼ cup(s), chopped
Lemon juice
1 tbs
Olive oil
1 tbs
Lemon(s)
1 medium, cut into wedges to serve
Instructions
1
Place quinoa and 1½ cups (375ml) water in a medium saucepan. Bring to boil. Reduce heat and simmer, covered, for 15 minutes or until water is absorbed and quinoa is tender. Set aside to cool.
2
Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook lamb for 2-3 minutes each side or until cooked to your liking. Transfer to a plate, cover with foil and set aside for 3 minutes to rest before thickly slicing.
3
While the lamb is resting, steam the asparagus over a saucepan of boiling water for 1-2 minutes, or until just tender. Drain.
4
Place quinoa, asparagus, cucumber, tomato, parsley, mint, lemon juice and oil in a bowl. Season with salt and pepper and toss to combine. Serve lamb with the tabouli and lemon wedges.
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