Lamb with Quinoa Tabbouleh and Eggs

This easy, tasty and colourful dish is perfect for quick midweek suppers.


200g rinsed white quinoa

500ml vegetable stock

1 bunch thinly sliced rainbow chard (discard stems)

2tbs each lemon juice and olive oil

2tbsl each white and black sesame seeds

1tsp salt flakes

1 crushed garlic cloves

4 room temperature eggs

400g lamb steaks

1/3 cup finely chopped parsley


  1. Bring the stock and quinoa to a boil in a large saucepan over medium to low heat. Once boiling, reduce to a simmer for fifteen minutes or until stock is absorbed. Remove from heat, cover and leave to stand for five minutes.
  2. Cook eggs in boiling water for five minutes, then remove and run under cold water.
  3. Warm half the oil in a medium saucepan over medium heat and cook garlic for 1 minute. Add chard and cook until wilted. Add lemon juice and quinoa and mix.
  4. Mix together parsley, sesame seeds and salt. Peel eggs and roll in the mixture.
  5. Heat the remaining oil in a non-stick frying pan over high heat. Cook lamb for three minutes on each side. Thinly slice lamb.
  6. Serve the quinoa topped with lamb and halved eggs.

Serves 4