Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 184.69 Kcal (773 kJ) | ||
| Calories from fat | 47.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.23g | 8% | |
|---|---|---|---|
| Sodium | 219.31mg | 9% | |
| Potassium | 539.66mg | 11% | |
| Total Carbs | 28.64g | 10% | |
| Sugars | 4.88g | 20% | |
| Dietary Fiber | 5.1g | 20% | |
| Protein | 6.95g | 14% | |
| Vitamin C | 45.6mg | 76% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.1mg | 12% | |
| Calcium | 62.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 73.3 Kcal (307 kJ) | ||
| Calories from fat | 18.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.08g | 8% | |
|---|---|---|---|
| Sodium | 87.04mg | 9% | |
| Potassium | 214.18mg | 11% | |
| Total Carbs | 11.37g | 10% | |
| Sugars | 1.94g | 20% | |
| Dietary Fiber | 2.02g | 20% | |
| Protein | 2.76g | 14% | |
| Vitamin C | 18.1mg | 76% | |
| Iron | 0.8mg | 12% | |
| Calcium | 24.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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