Name: Tomato balsamic lamb with quinoa salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 cup water; 3/4 cup UNCLE BEN’s® Brown Rice & Quinoa; 80 gram baby salad leaf mix; 1/4 cup chopped flatleaf parsley; 1 small white onion, halved, thinly sliced; 1 Lebanese cucumber, chopped; 250 gram cherry tomatoes; 1 tablespoon vegetable or olive oil; 1/4 cup Italian balsamic dressing; 8 small lamb leg steaks

Tomato balsamic lamb with quinoa salad

Lamb steaks are chargrilled to perfection and served atop a bed of quinoa with roasted cherry tomatoes and an Italian balsamic dressing

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Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

1 1/2 cup water

3/4 cup UNCLE BEN’s® Brown Rice & Quinoa

80 gram baby salad leaf mix

1/4 cup chopped flatleaf parsley

1 small white onion, halved, thinly sliced

1 Lebanese cucumber, chopped

250 gram cherry tomatoes

1 tablespoon vegetable or olive oil

1/4 cup Italian balsamic dressing

8 small lamb leg steaks

Method

1.Bring water to the boil in a small saucepan over high neat. Add quinoa; reduce heat to low. Cook, covered, 15 minutes, or until water has been absorbed. Stand in pan 5 minutes. Using a fork, fluff to separate grains.

2.Transfer quinoa to a large heatproof bowl. Cool. Add salad leaves, parsley, onion and cucumber. Toss well to combine.

3.Meanwhile, preheat a char-grill pan over moderate heat. Add tomatoes; cook, stirring, 1 minute, or until skins start to split. Transfer to a medium heatproof bowl. Add oil and dressing to tomatoes; toss well to combine.

4.Chargrill lamb in same pan 2 minutes each side, or until cooked to your liking. Transfer to a heatproof plate. Cover with foil; rest 5 minutes. Thinly slice.

5.Add lamb and resting juices to tomato; toss well to combine. Season. Serve lamb mixture with quinoa salad.

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