Best 3 Lamb And Quinoa Saute Recipes

Embark on a culinary journey with our delectable Lamb and Quinoa Sauté, a symphony of flavors that will tantalize your taste buds. This dish seamlessly blends the richness of lamb with the wholesome goodness of quinoa, creating a harmonious balance of textures and flavors. Accompanied by an array of enticing recipes, this article offers a comprehensive guide to preparing this mouthwatering dish. Discover variations that cater to different dietary preferences, from a gluten-free option to a vegetarian delight featuring tofu instead of lamb. Each recipe is meticulously crafted to ensure a seamless cooking experience, providing step-by-step instructions and a carefully curated selection of ingredients. Let your senses be captivated as you explore the diverse flavors and textures of our Lamb and Quinoa Sauté, a culinary masterpiece that promises to leave you craving for more.

Here are our top 3 tried and tested recipes!

SAUTEED SICILIAN LAMB

Sauteed Sicilian Lamb image

Provided by Guy Fieri

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 1/3 pounds boneless lamb cutlets (leg or loin cut), sliced into 1/2-inch strips
Kosher salt and freshly cracked black pepper
2 cloves garlic, minced
1 tablespoon fresh oregano leaves, chopped
1/2 teaspoon crushed red pepper flakes
1 large yellow onion, sliced
1 whole roasted red bell pepper, seeded and sliced
One 10-ounce package sliced white button mushrooms
1 cup dry white wine
1/2 cup pitted large green olives, roughly chopped
2 teaspoons capers, rinsed
1/4 teaspoon lemon zest
Rice pilaf, for serving
1 tablespoon chopped fresh flat-leaf parsley, for garnish

Steps:

Set a large saute pan over high heat and add the oil. Sprinkle the lamb with salt and pepper. Add the lamb to the pan along with the garlic and saute until just cooked through, 3 to 4 minutes. Add the oregano and pepper flakes and stir. The lamb is done when browned all over but still tender. Transfer to a dish and set aside.
Set the pan back over the heat and reduce the heat to medium. Add the onions, roasted peppers and mushrooms to the pan. Season with salt and pepper. Saute until the vegetables begin to soften, stirring occasionally, about 5 minutes.
Deglaze the pan with the wine, scraping up any browned bits. Stir in the olives, capers and lemon zest. Bring to a simmer and reduce by two-thirds, 3 to 5 minutes. Season with salt and pepper. Return the lamb to the pan and stir together to incorporate the flavors and heat through.
Serve the lamb with rice pilaf and garnish with the parsley.

QUINOA WITH VEGGIES

Quinoa with Veggies image

I love quinoa and I wanted to make something that was flavorful and filling. The vegetables can be changed to your liking!

Provided by feminiSh

Categories Side Dish Grain Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

1 cup quinoa
3 cups water
1 pinch salt
3 tablespoons olive oil
3 cloves garlic, minced
1 red bell pepper, chopped
½ cup corn kernels
½ teaspoon cumin
1 teaspoon dried oregano
salt and pepper to taste
2 green onions, chopped

Steps:

Bring the quinoa, water, and 1 pinch of salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. Once done, drain a mesh strainer, and set aside.
Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Add the red pepper, and corn; continue cooking until the pepper softens, about 5 minutes. Season with cumin, oregano, salt, and pepper, and cook for 1 minute more, then stir in the cooked quinoa and green onions. Serve hot or cold.

Nutrition Facts : Calories 279.6 calories, Carbohydrate 34.4 g, Fat 13.1 g, Fiber 4.5 g, Protein 7.3 g, SaturatedFat 1.8 g, Sodium 13.8 mg, Sugar 2 g

LAMB AND QUINOA SAUTE

Lamb and Quinoa Saute image

This came about one night while trying to figure out what to make with the odds and ends we had lying around in the fridge. This is what I came up with. You can change up the vegetables to suit what is lying around your pantry. For the spices, I fell back on one of my favorite mixtures: ginger, garlic, red pepper flakes and oregano but you can alter that too. If you've never tried quinoa, you are in for a treat. It has a slightly nutty, light taste and cooks up in just 15 minutes.

Provided by ILefkowitz

Categories Lamb/Sheep

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 21

Ingredients

1 tablespoon olive oil
1 shallot, chopped
1/2 red pepper, seeded and roughly chopped
1 celery rib, roughly chopped
1 carrot, peeled and chopped
1 head broccoli, cut into small florets
1 bunch mustard greens, cut into chiffonades
1 (15 ounce) can kidney beans, drained and rinsed
5 -6 cherry tomatoes, cut in half
1/2 teaspoon ground ginger
1/8 teaspoon red pepper flakes
1/4 teaspoon granulated garlic
1/2 teaspoon oregano
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon rice vinegar
2 shoulder lamb chops, deboned and cut into 1 inch cubes
1 cup quinoa
1 teaspoon margarine
2 cups water
1/2 teaspoon white poppy seeds

Steps:

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 : Calories 366.2, Fat 8.9, SaturatedFat 1.2, Sodium 659.4, Carbohydrate 59.8, Fiber 12.3, Sugar 6.8, Protein 16.7

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your dish.
Don't be afraid to experiment with different spices and herbs: There are many different ways to flavor lamb and quinoa, so feel free to experiment until you find a combination that you love.
Cook the lamb and quinoa separately: This will help to prevent the lamb from overcooking and the quinoa from becoming mushy.
Use a good quality olive oil: This will help to add flavor and richness to your dish.
Don't overcrowd the pan: If you overcrowd the pan, the lamb and quinoa will not cook evenly.
Sauté the lamb and quinoa over medium-high heat: This will help to create a nice sear on the lamb and prevent the quinoa from sticking to the pan.
Add the vegetables towards the end of the cooking process: This will help to prevent them from overcooking.
Serve the lamb and quinoa immediately: This is when it will be at its best.

Conclusion:

This lamb and quinoa sauté is a quick and easy meal that is perfect for a weeknight dinner. It is also a healthy and flavorful dish that is sure to please everyone at the table. So next time you are looking for a new and exciting way to cook lamb, give this recipe a try. You won't be disappointed!