Quinoa Salad With Blackberries and Lamb |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I made this salad at my restaurant with couscous and a few other differences. Since I can't eat wheat I made some changes to suit my at-home needs. Lamb Strip loin is out there! Make your butcher your best friend. Segments of blood oranges can easily replace the puree- though their season is fairly short. That change-out might leave you wanting a bit of 'sauce'... Ingredients:
10 -12 ounces lamb strip loin (approximate weight, cleaned, excess fat and sinew removed) |
1 cup quinoa |
2 cups vegetable stock |
salt |
1/8 cup fresh parsley (chopped) |
1/8 cup fresh mint (chopped) |
2 garlic cloves (finely chopped) |
1/2 teaspoon cumin |
1/4 cup fresh lemon juice |
2 tablespoons olive oil |
1 teaspoon canola oil |
salt and pepper |
1 pint blackberry |
4 tablespoons blood oranges, puree (found in specialty markets) |
Directions:
1. Rinse Quinoa, Bring stock and salt to a boil, add Quinoa and simmer until absorbed (15-20 minutes). Pour into a large bowl and cool. Add fresh herbs.
2. In a small bowl combine next 6 ingredients and pour over Quinoa. Stir. Refridgerate until ready to serve. This can be done up to a day ahead.
3. Heat a non-stick skillet or saute pan over medium heat. Add canola oil and heat. Add seasoned lamb loin and sear on each side 2-4 minutes (to desired level of doneness). Remove from pan and let rest 10-15 minutes. Slice paper-thin, the same direction as a beef strip loin.
4. Toss Quinoa with fresh blackberries. Serve lamb over Quinoa with a spoonful of Blood Orange puree over the top.
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