Rosemary Lamb and Quinoa Tabbouleh

A few weeks (*ahem* months) ago, my dear friend Sarah K made a simple request: cook some quinoa and blog about it. I did find the recipe that night, I just took my sweet time about getting around to making it.

First, a vocabulary lesson: Quinoa is a starchy, South-American seed that is high in fiber and protien– so it’s a fantastic alternative to rice or pasta. Tabbouleh is an Arabic salad, which is usually made with bulgar (another type of grain) and vegetables (the same ones used in the recipe below).

I’d been meaning to make Tabbouleh for some time, so when I came across this recipe, that combined my need for Tabbouleh with Sarah’s need for Quinoa, I knew I had a winner. I also made Lamb– adapted from a recipe by Ina Garten– since that’s a popular meat in the middle east.

Rosemary Lamb

Step 1: Combine 1 heaping Tablespoon Minced Garlic, 1 Tablespoon Minced Rosemary, 2 Teaspoons Thyme, 1/4 Cup Olive Oil, 1/4 Cup Red Wine, 2 Tablespoons Red Wine Vinegar, and 1 Teaspoon Kosher Salt.

Step 2: Cube 1 lb of Lamb Top Round (this is the boneless cut of meat at the top of the leg. Don’t let your butcher tell you that you need more than 1 top round for two people. I’ve fallen for this twice. He’s wrong).

Step 3: Coat the lamb cubes in the marinade and refrigerate overnight.

Step 4: The next day, remove your lamb from the refrigerator 1 hour before cooking and let it come up to room temperature. Dump the contants of your dish– lamb and marinade– into a hot pan and cook to desired doneness. Drain marinade juices before serving.

Quinoa Tabbouleh

Step 1: Bring 1 Cup of water to a boil then add a pinch of salt and half a cup of dry quinoa. Cover and lower heat for 15 minutes. Then let it cool to room temperature.

Step 2: In a bowl, combine 1/2 Cucumber–Diced, 1 Carrot– Chopped, 1/2 Bunch Green Onions–Chopped, 1/2 Tomato– Diced, 2 Tablespoons Olive Oil, Juice from 1/2 Lemon, Tablespoon Parsley, 1/2 Teaspoon Sea Salt. Keep refrigerated until your quinoa is cooked and cooled.

Step 3: Combine veggies with cooled quinoa

This meal was a huge hit. Yuseff said that the tabbouleh was one of the best things I’ve ever made. I can’t complain, since it was super easy and I’m definately willing to make (and eat!) it again. The lamb is nothing new– that’s been one of our favorites for almost a year, now. You’re supposed to put the cubes on bamboo skewers and grill them, but it was too cold and dark for that!

Want to try these delicious dishes? Print Recipes for Rosemary Lamb and Quinoa Tabbouleh

4 thoughts on “Rosemary Lamb and Quinoa Tabbouleh

  1. Thank you a billion for sharing. I am afraid of lamb pretty much, but you make it look so easy! Let me know if you make quinoa a staple in your meals!

  2. Pingback: Leg of Lamb with an Olive Crust « By the (cook)Book

  3. Pingback: How To: Prep Ahead Freezer Ideas « By the (cook)Book

  4. Pingback: Rosemary Lamb Chops with Mushroom and Olive Couscous « By the (cook)Book

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