5.0
(5)
Your folders
Your folders
Export 12 ingredients for grocery delivery
Step 1
Preheat oven to 180C/160C fan forced. Place the quinoa and water in a pan. Bring to boil. Reduce to low. Simmer, stirring occasionally, for 10-12 minutes or until just tender and liquid is absorbed. Transfer to bowl. Cool.
Step 2
Combine currants, 2 tbs lemon juice and oil in a bowl. Set aside.
Step 3
Combine dukkah, extra oil and remaining lemon juice in a bowl. Heat a non-stick frying pan over medium heat. Spray with oil. Season lamb. Cook, turning, for 3 minutes or until browned. Transfer to a lined tray. Spread with dukkah mixture. Bake for 5 minutes for medium or until cooked to your liking. Rest for 3 minutes. Slice lamb.
Step 4
Combine quinoa, lentils, parsley, mint, onion and half currant mixture in a bowl. Season. Toss to combine. Divide among serving plates. Top with lamb and sprinkle with feta. Drizzle with remaining currant mixture. Serve with lemon wedges.
Your folders
kaynutrition.com
4.9
(11)
15 minutes
Your folders
foodnetwork.com
4.6
(175)
30 minutes
Your folders
veggiesdontbite.com
5.0
(2)
Your folders
plantyou.com
5.0
(9)
15 minutes
Your folders
afoodcentriclife.com
Your folders
bbcgoodfood.com
15 minutes
Your folders
taste.com.au
4.6
(3)
40 minutes
Your folders
cooking.nytimes.com
5.0
(455)
Your folders
bbc.co.uk
4.6
(22)
1 hours
Your folders
taste.com.au
5.0
(1)
120 minutes
Your folders
taste.com.au
7 minutes
Your folders
taste.com.au
4.7
(9)
20 minutes
Your folders
taste.com.au
5.0
(3)
10 minutes
Your folders
vegkitchen.com
4.8
(8)
45 minutes
Your folders
nutritionfacts.org
4.1
(32)
Your folders
simple-nourished-living.com
4.8
(5)
30 minutes
Your folders
taste.com.au
4.6
(8)
35 minutes
Your folders
taste.com.au
4.5
(2)
25 minutes
Your folders
taste.com.au
4.0
(1)
20 minutes