Quick harissa lamb and red onions with herby quinoa
If there are any leftovers from this quick lamb with quinoa supper, you can have it for lunch the next day.
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Ingredients
- 2 tbsp olive oil
- 2 red onions, cut into wedges
- 500g lamb leg or neck fillet, cut into strips
- 2 tbsp rose harissa (we like Belazu)
- Zest and juice of 1 lemon
- 200ml chicken stock
- 2 x 250g packs ready-to-eat quinoa
- 2 tbsp extra-virgin olive oil
- 3-4 roasted red peppers, sliced
- 50g toasted pine nuts
- Bunch of fresh coriander, roughly chopped
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Method
- Heat the oil in a large frying pan over a medium heat and cook the onions for 2-3 minutes until starting to caramelise. Remove and set aside. Season the lamb, put in the pan the onions were cooked in, then cook over a medium heat until browned all over. Return the onions to the pan. Stir through the harissa, lemon zest and chicken stock, then bring to a gentle simmer. Cook for 10 minutes or so until the lamb is cooked through and the liquid has thickened slightly.
- Meanwhile, heat the quinoa according to the pack instructions. When it’s ready, fluff up the grains with a fork, then stir through the extra-virgin olive oil, lemon juice, roasted red pepper slices, pine nuts and fresh coriander. Taste the lamb and season if needed. Serve the lamb with bowls of the quinoa.
Nutrition
- 702kcals Calories
- 38.1g (7.6g saturated) Fat
- 29g Protein
- 47.7g (10.4g sugars) Carbs
- 3.8g Fibre
- 0.5g Salt
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