Name: Exotic Spiced Grilled Lamb with Quinoa Tabbouleh and Pomegranate
Prep time: 60 min
Total time: 60 min
Yield: 1
Ingredients: 200 g lamb loin; 100 g quinoa; 50 g pomegranate seeds; 100 g cucumber; 100 g cherry tomatoes; 1 item red onion; 30 g parsley; 10 g mint leaves; 30 ml lemon juice; 30 ml olive oil; 2 clove garlic; 1 tsp cumin powder; 1 tsp coriander powder; 1 tsp salt; 1 tsp black pepper

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Exotic Spiced Grilled Lamb with Quinoa Tabbouleh and Pomegranate

Exotic Spiced Grilled Lamb with Quinoa Tabbouleh and Pomegranate

A flavorful and nutritious lamb dish paired with a refreshing quinoa tabbouleh.

Ingredients:

200
g
lamb loin
100
g
quinoa
50
g
pomegranate seeds
100
g
cucumber
100
g
cherry tomatoes
1
item
red onion
30
g
parsley
10
g
mint leaves
30
ml
lemon juice
30
ml
olive oil
2
clove
garlic
1
tsp
cumin powder
1
tsp
coriander powder
1
tsp
salt
1
tsp
black pepper

Preparation Time: 60 minutes

Instructions:

Marinate the lamb loin with olive oil, minced garlic, cumin powder, coriander powder, salt, and black pepper. Let it sit for at least 30 minutes.
Rinse the quinoa under cold water. Cook it in a pot with double the amount of water until fluffy. Let it cool.
Chop the cucumber, cherry tomatoes, red onion, parsley, and mint leaves finely.
In a large bowl, combine the cooked quinoa with chopped vegetables and herbs. Add lemon juice and olive oil. Mix well to make tabbouleh.
Preheat a grill pan over medium-high heat. Grill the marinated lamb loin for about 4-5 minutes on each side or until desired doneness.
Let the lamb rest for a few minutes before slicing.
Serve the grilled lamb slices over the quinoa tabbouleh and sprinkle with pomegranate seeds.

Nutrition	Per Serving 695 g	Per 100g
Energy	821 kcal	118 kcal
Protein	45 g	6.5 g
Fibre	10 g	1.4 g
Salt	2 g	0.3 g
Sugar	12 g	1.7 g
Carbohydrates	70 g	10.1 g
Fat	45 g	6.5 g

200
g
lamb loin
100
g
quinoa
50
g
pomegranate seeds
100
g
cucumber
100
g
cherry tomatoes
1
item
red onion
30
g
parsley
10
g
mint leaves
30
ml
lemon juice
30
ml
olive oil
2
clove
garlic
1
tsp
cumin powder
1
tsp
coriander powder
1
tsp
salt
1
tsp
black pepper

Marinate the lamb loin with olive oil, minced garlic, cumin powder, coriander powder, salt, and black pepper. Let it sit for at least 30 minutes.

Rinse the quinoa under cold water. Cook it in a pot with double the amount of water until fluffy. Let it cool.

Chop the cucumber, cherry tomatoes, red onion, parsley, and mint leaves finely.

In a large bowl, combine the cooked quinoa with chopped vegetables and herbs. Add lemon juice and olive oil. Mix well to make tabbouleh.

Preheat a grill pan over medium-high heat. Grill the marinated lamb loin for about 4-5 minutes on each side or until desired doneness.

Let the lamb rest for a few minutes before slicing.

Serve the grilled lamb slices over the quinoa tabbouleh and sprinkle with pomegranate seeds.

Exotic Spiced Grilled Lamb with Quinoa Tabbouleh and Pomegranate Exotic Spiced Grilled Lamb with Quinoa Tabbouleh and Pomegranate

Ingredients:

Preparation Time: 60 minutes

Instructions:

Exotic Spiced Grilled Lamb with Quinoa Tabbouleh and Pomegranate

Exotic Spiced Grilled Lamb with Quinoa Tabbouleh and Pomegranate