This is a Middle Eastern-inspired rice dish that is often made using lamb and flavoured with spices. Here, black quinoa replaces the rice, and is cooked in a rich, spicy tomato stock with colourful vegetables to make a striking dish. Black quinoa retains its bite more than pearl quinoa, so is perfect for this recipe, where texture definition is needed.
Use lamb shoulder cut into 1 cm/½ in dice instead of minced (ground) meat.
Nutritional Information: Energy 488kcal/2042kJ; Protein 28g; Carbohydrate 54g, of which sugars 12g; Fat 19g, of which saturates 6g; Cholesterol 57mg; Calcium 152mg; Fibre 8g; Sodium 560mg.
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