- 2 cups organic quinoa, rinsed
- 3¼ cups vegetable stock or water
- 1 grass-fed lamb (6-8 oz)
- Cumin, sea salt, black pepper, cinnamon
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 5-6 large basil leaves, sliced thin (chiffonade)
- ¼ cup mint leaves, sliced thin (chiffonade)
- 2-3 tbsp. chopped parsley leaves
- 1/3 cup extra virgin olive oil
- 2-3 tbsp. white wine vinegar
Place quinoa and vegetable stock into a soup pot and bring to a boil.
Add ¼ tsp. sea salt. Cover, reduce heat to simmer 10-12 minutes. When done, fluff with a fork and let cool to room temperature.
Chop lamb steak into 1 inch bite-sized pieces. Season lamb pieces with cumin, sea salt, black pepper and cinnamon
Heat 1 tbsp. olive oil in a frying pan (on medium heat) and cook lamb 3-5 minutes, turning to brown each side.
Remove lamb from frying pan and let rest on a plate.
In a large mixing bowl combine cooked quinoa, diced peppers, chopped herbs and cooked lamb. Whisk olive oil plus white wine vinegar, and season to taste with salt and pepper. Drizzle dressing over salad and toss to coat.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.